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

  • Author: Maggie
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Pickling
  • Cuisine: Chinese


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.


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


  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.


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


  • Serving Size: 1 of the 4 servings
  • Calories: 10kcal
  • Sugar: 2g
  • Sodium: 1mg
  • Fat: 0g
  • Carbohydrates: 2.1g