Chinese Overnight Pickled Vegetables (洗澡泡菜)

Crisp, tangy, and lightly spiced, these Chinese-style pickled vegetables are ready overnight with just a few pantry ingredients. The ideal side dish to prep ahead and brighten up any meal.

About the dish

These overnight pickled vegetables are a popular side dish in Sichuan cuisine. Its name, Xǐ Zǎo Pào Cài (洗澡泡菜), literally means “bath pickle” and refers to how the vegetables are briefly soaked in brine rather than fermented over a long period.

It captures the essence of Sichuan flavor: aromatic, tingly, and slightly sweet. Without requiring a fermentation jar or weeks of waiting, the result is light and crisp, perfect for anyone craving something refreshing with a gentle kick.

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Compared to long-fermented vegetables, this version tastes more delicate and clean. It’s meant to be enjoyed fresh, offering instant satisfaction with minimal effort.

Ingredients

Here are the ingredients you need for overnight pickled vegetables:

• Vegetables: cucumber, carrot, red radish, celery, and chili pepper
• Ginger
• Sichuan peppercorns
• Bay leaves
• Star anise
• Salt
• Sugar
• White rice vinegar, or white wine vinegar

Vegetable choices

For vegetables, go for those that are naturally crisp and hold up well after soaking. Cucumber, carrot, and celery are classics. Red radish adds a lovely color and a subtle bite, while chili peppers bring a touch of heat. Other options include daikon, bell pepper, celtuce, and cabbage. Feel free to mix and match as this is a forgiving recipe that welcomes improvisation.

Brine ratio

The pickling brine follows a simple ratio that’s easy to scale and adjust to your taste. For 1 lb (450 g) of vegetables, you’ll need:

• 1 tablespoon salt
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1½ cups water

Before adding the vegetables, always taste the brine. It should be slightly salty, mildly sweet, and gently tangy. Adjust as needed to suit your preference.

Salt and water

For this kind of quick pickle, there’s no need to worry about using special pickling salt. Table salt, sea salt, or kosher salt all work fine. Their saltiness varies slightly, but it won’t noticeably affect the final result.

The same flexibility applies to water. Traditional methods often call for boiled then cooled water, and some recipes suggest using filtered water. But these aren’t strict requirements. If your tap water is safe to drink, you can use it directly.

How it’s made

Step 1: Wash and cut the vegetables into bite-sized pieces. Salt them briefly to draw out moisture, then drain.

Step 2: Start preparing the brine by using a little hot water to dissolve the salt and sugar, and to help release the aroma of the spices. Then add cold water, followed by the vinegar and ginger.

Step 3: Combine the vegetables and brine in a container. Top up with extra water to make sure everything is submerged.

Step 4: Seal and refrigerate overnight. Ready to eat the next day.

Serving ideas

You can enjoy these pickled vegetables as they are. For extra aroma and depth, a small drizzle of chili oil or toasted sesame oil just before serving can elevate the flavor even further.

In Sichuan households, this pickle is often enjoyed as a refreshing appetizer at any meal: breakfast with congee, lunch with noodles, or dinner with stir-fries. Its crisp texture and tangy-savory flavor balance richer, heavier dishes.

Here are some serving ideas (I’d love to know your creative ways to enjoy it too, so make sure to leave a comment!)

• Serve it alongside rich, savory, meat-focused mains, such as Braised Pork Belly, Sweet and Sour Ribs, and Three-Cup Chicken, for a light, refreshing contrast.
• Mix the pickled vegetables, cut into thin strips, into any noodle dishes for added crunch, vibrant color, and tangy taste. They are perfect as topping for Dan Dan Noodles, Sichuan Cold Noodles, and Scallion Oil Noodles.
• Use it as one of the fillings for folded bao buns. Its crispy texture goes well with fluffy bao and any savory protein filling.

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5 from 4 votes

Chinese Overnight Pickled Vegetables (洗澡泡菜)

By Wei Guo

Crisp, tangy, and lightly spiced, these Chinese-style pickled vegetables are ready overnight with just a few pantry ingredients. The ideal side dish to prep ahead and brighten up any meal.

Prep: 25 minutes mins

Servings: 6

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Ingredients 

US CustomaryMetric

• ▢ 1 lb vegetables, such as cucumber, carrot, red radish, celery, or chili pepper, see note 1
• ▢ 3 teaspoon salt, divided
• ▢ 2 tablespoon sugar
• ▢ 1 teaspoon Sichuan peppercorns
• ▢ 2 bay leaves
• ▢ 1 star anise
• ▢ 2 tablespoon white rice vinegar, or white wine vinegar
• ▢ 5 slices ginger
• ▢ Chili oil, or toasted sesame oil, for serving (optional)

Instructions 

• Wash the vegetables and peel if needed. For cucumbers, carrots, or celery, cut into chunky sticks. Halve the red radish. Chop chili peppers into large pieces if using.
• In a large bowl, toss the vegetables with 1 teaspoon of salt. Leave for 20 minutes to draw out moisture, then drain off any liquid.
• In an airtight container large enough to hold the vegetables, combine the remaining 2 teaspoons of salt, sugar, Sichuan peppercorns, bay leaves, and star anise with ¼ cup (60 ml) of hot water. Let it sit for 10 minutes to cool slightly and fully dissolve the salt and sugar. Then add 1¼ cup (300 ml) of cold water, along with the white vinegar and ginger slices.
• Add the drained vegetables. If needed, top up with more water so everything is fully submerged.
• Seal with a lid and refrigerate overnight. The pickles are ready the next day. For best quality, consume within 5 days. Always use clean, dry utensils to take them out.
• To make the pickle extra tasty, add a dash of chili oil, or sesame oil, when serving (see note 2).

Notes

1. Other vegetable options include daikon (white radish), bell pepper, celtuce, cabbage, etc. Feel free to mix and match.

2. Only add chili oil or sesame oil after removing the vegetables from the pickling container, which should remain completely oil-free.

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Nutrition information is automatically calculated, so should only be used as an approximation.

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