Three-Ingredient Quick Pickled Watermelon Radish (糖醋红心萝卜)

The pickled watermelon radish is sweet and slightly sour, with a hint of spiciness. It takes only 5 minutes to put together and another 5 minutes to marinate. It works as a fun appetizer by itself and is a great ingredient to add to your salad. {Gluten-Free, Vegan}

Three-Ingredient Quick Pickled Watermelon Radish | Pickle | Salad | Appetizer | Recipe | Chinese | Asian | Easy | Healthy | Gluten Free | Vegan | Vegetable | Summer |

Growing up, I was never a big fan of radishes. I did like radish in a stew, when it was cooked until tender and almost sweet. When eaten raw, they are too spicy and peppery for my taste. When I was a kid, I’d always frown when I saw watermelon radishes in my grandma’s shopping basket. Just like other northerners, she’d usually slice the radishes and serve them raw with a plate of salty soy dipping sauce. “It is good for your health.” She’d say. Sometimes I’d grab a piece reluctantly. Most of the time I simply ignored its existence.

But once in awhile, she made this pickled radish I love. The Chinese name of this dish is sweet and sour red radish. The method is extremely simple and exactly like its name suggests. You shred the watermelon radish into thin strips, add plenty of sugar and vinegar, and toss it a few times. Then you let it sit for 5 minutes to soak up the flavor. That’s it! At the end, the radish turns brighter, swimming in a beautiful pink liquid. It tastes sweet with a hint of sour. The peppery flavor will be subdued to a degree that is refreshing but not too spicy. Compared to the savory version, this pickled radish almosts taste like a dessert. I always ate my share of it without complaint.

Three-Ingredient Quick Pickled Watermelon Radish | Pickle | Salad | Appetizer | Recipe | Chinese | Asian | Easy | Healthy | Gluten Free | Vegan | Vegetable | Summer |

This recipe is still my favorite whenever I cook with watermelon radish. Most of the time I serve it as an appetizer, just like we did in China. My husband loves topping some pickled radish on his rice, like many Asian restaurants do. He says it makes our dinner fancier. When we’re serving a Western-style dinner, I’ll add the pickled radish into my green salad. You’d be surprised how well it goes with a vinaigrette dressing.

This recipe is intended to be served fresh. After all, it takes only 5 minutes to get ready. What I do is use a whole radish and serve half of it for dinner. Then I store the rest of the radish with the brine in the fridge for 1 or 2 days. If you want to store them for a few more days, you should use properly sanitized jars and make more brining liquid, so it covers the radish.

Three-Ingredient Quick Pickled Watermelon Radish | Pickle | Salad | Appetizer | Recipe | Chinese | Asian | Easy | Healthy | Gluten Free | Vegan | Vegetable | Summer |

Three-Ingredient Quick Pickled Watermelon Radish | Pickle | Salad | Appetizer | Recipe | Chinese | Asian | Easy | Healthy | Gluten Free | Vegan | Vegetable | Summer |

Next time you see watermelon radishes in the grocery store, I hope you grab one and make this dish. I believe its beautiful color and sweet taste will bring joy to your dinner table 🙂

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Three-Ingredient Quick Pickled Watermelon Radish | Pickle | Salad | Appetizer | Recipe | Chinese | Asian | Easy | Healthy | Gluten Free | Vegan | Vegetable | Summer |

More healthy Chinese appetizers

Print

Three-Ingredient Quick Pickled Watermelon Radish (糖醋红心萝卜)


  • Author:
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Pickling
  • Cuisine: Chinese

Description

This pickled watermelon radish is sweet and slightly sour, with a hint of spiciness. It takes only 5 minutes to put together and another 5 minutes to marinate. It works as a fun appetizer by itself and is a great ingredient to add to your salad. {Gluten-Free, Vegan}

The traditional Chinese method always uses rice vinegar and sugar. But if you prefer a natural sweetener, I recommend the combination of apple cider vinegar and maple syrup. It gives the dish a fruity taste and works just as well as the traditional method.

I enjoy processing the radish with a knife. But feel free to use a peeler to shred it, or use a spiralizer to make it into veggie noodles.


Ingredients

  • 1 watermelon radish, peeled and shredded
  • 1/4 cup rice vinegar (or apple cider vinegar)
  • 2 tablespoons sugar (or maple syrup)

Instructions

  1. Combine apple cider vinegar and maple syrup in a large bowl. Mix well. Add radish and toss. Let sit for 10 minutes in the fridge.
  2. Add a pinch of salt onto the radish and toss again right before serving.
  3. Store the rest of the radish in an airtight jar for up to a week.

Notes

The nutrition information is an estimate because most of the sugar used in this recipe will be left in the brine.

Nutrition

  • Serving Size: 1 of the 4 servings
  • Calories: 10kcal
  • Sugar: 2g
  • Sodium: 1mg
  • Fat: 0g
  • Carbohydrates: 2.1g
Three-Ingredient Quick Pickled Watermelon Radish | Pickle | Salad | Appetizer | Recipe | Chinese | Asian | Easy | Healthy | Gluten Free | Vegan | Vegetable | Summer |

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Share:
Meet Maggie

Hi I’m Maggie Zhu! Welcome to my site about modern Chinese cooking – including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.

Never Miss a Recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

2 thoughts on “Three-Ingredient Quick Pickled Watermelon Radish (糖醋红心萝卜)

  1. [email protected]

    Hi Maggie, I just discovered your beautiful site and am inspired by your approach, attention to detail and depth of information. I greatly appreciate your pantry section too! Less labour intensive works for this Mom 🙂 cheers and congratulations on your efforts.

    Reply
  2. b

    I love the beautiful color of these before and after they’ve been pickled! Your pictures are wonderful and do a great job of inviting the reader into wanting to try making the recipe! I definitely know I’m going to give it a try the next time I head to the grocery store. Thank you for sharing!

    Reply