For this recipe, make sure that traces of the pink fruit are gone from the watermelon rind then cut away and discard the green peel, too. What you're left with are chunks of thick, white rind that definitely don't deserve to be thrown away. Use this pickle as a condiment on sandwiches or serve as you would a chutney with grilled meats.
Put vinegar, 1 cup water, sugar or honey, salt, cloves, chiles, lemon peel and ginger into a medium pot and bring to a boil over medium high heat. Add rind, reduce heat to medium low, cover and simmer until rind is tender and translucent, 8 to 10 minutes. Uncover pot and stir in radishes.
Spoon contents of pot (with pickling liquid) into glass jars, seal tightly and chill overnight. Serve right away or store in the refrigerator for up to 2 weeks.
Per Serving:120 calories (10 from fat), 1g total fat, 460mg sodium, 29g carbohydrates, (3 g dietary fiber, 23g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.