citrus and spice pickled watermelon rind

from vegan soul kitchen

this is a very old school recipe that is in no ways trendy, but it could be. no waste food is definitely in a lot of fine dining. i know this is something my grandma used to make, i remember the jar of it in our pantry. it’s known as a southern recipe, but she was certainly in no ways southern. it is so interesting, i’ve never had anything quite like it. it’s very sweet, and it has a soft texture on the inside and a little crisp on the outside. the spices throw me off a bit, clove and cinnamon are strongly reminiscent of winter for me, but of course this is something made in the summer. i imagine it used on a salad with some soft (vegan) cheese and bitter greens, and it’s also found in watermelon soups from vegan soul kitchen and nopi cookbooks, which i will probably try next week.