PICKLED CARROTS, TURNIPS, AND PEPPERS

Pickled Carrots, Turnips, and Peppers image

Yield Makes about 5 cups

Number Of Ingredients 15

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1 cup distilled white vinegar
1 cup rice vinegar (available at specialty foods shops, Asian markets, and many supermarkets)
2 3/4 cups water
2/3 cup sugar
8 slices of peeled fresh gingerroot, each the size of a quarter, crushed lightly with the flat side of a knife
2 garlic cloves, crushed lightly
1 tablespoon dill seeds
1 tablespoon celery seeds
1 tablespoon salt
1 teaspoon mustard seeds
1 teaspoon Dijon-style mustard
8 black peppercorns
4 carrots, cut into 3 1/2-by 1/3-inch sticks
2 turnips (about 3/4 pound), peeled and cut into 3 1/2 by 1/3-inch sticks
2 red bell peppers, cut into 3 1/2-by 1/3-inch strips

Steps:

In a saucepan bring the vinegars and the water to a boil with the sugar, the gingerroot, the garlic, the dill seeds, the celery seeds, the salt, the mustard, and the peppercorns and simmer the mixture, stirring occasionally, for 3 minutes, or until the sugar is dissolved. Put the carrots, the turnips, and the bell peppers in a heatproof container, pour the vinegar mixture over them, covering them completely, and chill the vegetables, covered, overnight. The vegetables keep, covered and chilled, for 1 week.