Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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        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

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