- 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
- 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.