Đồ Chua

also called do chua · pickled carrots and daikon · pickled carrot and daikon · pickled daikon and carrots · Vietnamese pickles · banh mi pickles · pickles

The table

1 lb(450 g; 3-in matchsticks)daikonsalt 20 min, rinse and squeeze drypack the jar, brine 1 hrchill 24 hr
2 medium(225 g; 3-in matchsticks)carrots
2 tspkosher salt
2 tspsugar
1/2 cup(100 g)granulated sugarstir the brine
1 tspfine sea salt
1 cup(240 mL)warm water
1 1/4 cups(300 mL)distilled white vinegar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

1salt 20 min, rinse and squeeze dry

2stir the brine

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 day 1 hrtwo waits that overlap count once
Needs you
none givenof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. The recipe itself says 1 day 1 hr.

  1. salt 20 min, rinse and squeeze dry

    20 minwalk awayfrom the start

  2. stir the brine

    not timedfrom the start

  3. pack the jar, brine 1 hr

    1 hrwalk away20 min in

  4. chill 24 hr

    1 daywalk away1 hr 20 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need 2-quart jar

Goes with

See how it is written
>> title: Đồ Chua
>> category: Dressings & Dips
>> tags: daikon, carrot, vietnamese, pickle, banh mi
>> counters: Phở & Bánh Mì
>> aka: do chua, pickled carrots and daikon, pickled carrot and daikon, pickled daikon and carrots, Vietnamese pickles, banh mi pickles, pickles
>> pairs-with: baguette, banh-xeo
>> servings: 12
>> time: 25 hr
>> step.1: salt 20 min, rinse and squeeze dry
>> step.2: stir the brine
>> step.3: pack the jar, brine 1 hr
>> step.4: chill 24 hr

Toss @daikon{1%lb}(450 g; 3-in matchsticks) and @carrots{2%medium}(225 g; 3-in matchsticks) with @kosher salt{2%tsp} and @sugar{2%tsp}, ~stand{20%min} until a stick bends without snapping, then rinse and squeeze dry. The salt is rinsed away — it is there to pull the water out, not to season.

Stir @granulated sugar{1/2%cup}(100 g) and @fine sea salt{1%tsp} into @warm water{1%cup}(240 mL) until dissolved, then add @distilled white vinegar{1 1/4%cup}(300 mL).

Pack @&(~2)vegetables{} into a #2-quart jar{} and pour @&(~1)brine{} over to cover, ~brine{1%hr} on the counter.

Refrigerate @&(~1)pickles{} ~chill{24%hr}; they keep 4 weeks in the fridge.