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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.