Pickled Carrots, Turnips, And Peppers

Grrrrrgh!
Course : Pickles
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 cup distilled white vinegar
1 cup rice vinegar
2 3/4 cups water
2/3 cup sugar
8 slices peeled fresh gingerroot
2 cloves garlic -- crushed lightly
1 tablespoon dill seeds
1 tablespoon celery seeds
1 tablespoon salt
1 teaspoon mustard seeds
1 teaspoon Dijon-style mustard
8 whole black peppercorns
4 medium carrots -- cut into 3 1/2-by 1/3-inch sticks
2 medium turnips -- (about 3/4 pound), peeled and cut into 3 1/2 by 1/3-inch sticks
2 medium red bell peppers -- cut into 3 1/2-by 1/3-inch strips
 

Preparation:

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. Makes about 5 cups. Gourmet February 1993