Thinly slice the watermelon rinds and add to a large jar.
Add the vinegar.
Add the water to a small pot and bring to a simmer.
Pour the hot mixture over top of the watermelon rinds.
Seal the jar and set it in the fridge for at least 6 hours and maximum of 3 days before eating.
Use the pickled watermelon rinds for salads and snacks!!!
Enjoy!
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Notes
This recipe works great for other ingredients such as jalapenos, carrots, cucumber, asparagus, peaches, etc.!If you keep the watermelon rinds sealed and stored properly, they will last 4 – 6 months.Customize the rinds and add extra delicious spices OR honey to the brine!!!This recipe is PERFECT for fun and creative summer recipes!!