pickled-carrots-turnips-and-peppers-11475.json

{
    "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Ginger",
        "Side",
        "Vinegar",
        "Bell Pepper",
        "Carrot",
        "Turnip",
        "Gourmet",
        "Vegan",
        "Vegetarian",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Pickled Carrots, Turnips, and Peppers",
    "url": "http://www.epicurious.com/recipes/food/views/pickled-carrots-turnips-and-peppers-11475"
}