Pickled carrots, turnips, and peppers

1 servings

Ingredients

Quantity Ingredient
1 cup Distilled white vinegar
1 cup Rice vinegar; (available at
; specialty foods
; shops, Asian
; markets, and many
; supermarkets)
2¾ cup Water
⅔ 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

Directions

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

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