Ingredients

　　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.