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Pickled Carrots, Turnips, And Peppers

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Ingredients for 5 servings

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

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