Transform those leftover watermelon rinds into a sweet and spicy treat with this easy refrigerator pickled watermelon rind recipe! No canning needed – just a few simple steps for a crunchy, tangy snack perfect for summer.
0 Bring all ingredients to a rapid boil, stirring often.
1 Reduce heat to simmer.
2 Cover and cook watermelon rind is tender
3 and somewhat translucent. The amount of time will depend on the thickness of the watermelon rind - plan on 45 minutes.
4 Transfer pickles, juice and spices to a glass bowl or a glass canning jar.
5 Cover and refrigerate.
6 Wait at least 24 hours to serve so that all the flavors have had time to blend and be absorbed by the pickles.
