Pickled Carrots, Turnips, And Peppers

Recipe Ingredients

1 cup	237ml	Distilled white vinegar
1 cup	237ml	Rice vinegar - (available at specialty foods shops, Asian markets, and many supermarkets)
2 3/4 cups	651ml	Water
2/3 cup	131g / 4.6oz	Sugar
8		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	15ml	Dill seeds
1 tablespoon	15ml	Celery seeds
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Mustard seeds
1 teaspoon	5ml	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

Recipe Instructions

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

Source:
Emeril Lagasse

Rating

Average rating:

10 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.