Always tasty but especially refreshing in the heat, watermelons are near the top of the list when it comes to summer fruit. This is particularly true in Japan, where you'll find watermelon-flavored items of every kind when the summer rolls around.

But not everyone is a big fan of watermelon rinds, and sometimes even if you do, you're left over with something a bit too thick and you might feel like you're forced to discard them. To that, Japanese vinegar company Mizkin says "not so fast!" As many on Japanese social media celebrated July 27th as "Watermelon Day", Mizkan took to Twitter to share some helpful advice--how to turn watermelon rinds into tasty treats for people who can't usually eat them.

Their advice was to dice them up and turn them into tsukemono, Japanese pickles:

Mizkan recommends scraping off as much as you can from the hardest green part of the rind, and cubing the leftover white and pink bits, which can be tossed into a Ziploc bag to pickle with vine. In particular, Mizkan recommends using their own lemon flavored rice vinegar, which if overseas, you may be able to find at the Asian goods section of your supermarket or perhaps online. Even without that, you can get creative regular rice vinegar and adding citrus to your liking.

Tsukemono made with rice vinegar in Japan, called suzuke, tend to have more crunch (perfect for watermelon rinds!) and a sweet and sour flavor.

The suggestion was a big hit on Twitter, particularly among people who have been a bit at a loss as to what to do with their rinds. The advice seems to be inspired by a trend of pickling watermelon rinds that has taken root in Kumamoto prefecture.

With so many flavor combinations between vinegar types and citrus seasoning, why not try whipping up some watermelon pickles next time?