Pickled Carrots, Turnips, and Peppers

• 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

1. 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.
2. 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.
3. The vegetables keep, covered and chilled, for 1 week.

white vinegar, rice vinegar, water, sugar, fresh gingerroot, garlic, dill seeds, celery seeds, salt, mustard seeds, mustard, carrots, sticks, red bell peppers

Taken from www.epicurious.com/recipes/food/views/pickled-carrots-turnips-and-peppers-11475 (may not work)