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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.