| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Distilled white vinegar |
| 1 |
c |
Rice vinegar; (available at |
|
|
; specialty foods |
|
|
; shops, Asian |
|
|
; markets, and many |
|
|
; supermarkets) |
| 2 3/4 |
c |
Water |
| 2/3 |
c |
Sugar |
| 8 |
sl |
Peeled fresh gingerroot; each the size of a |
|
|
; quarter, crushed |
|
|
; lightly with the |
|
|
; flat side of a |
|
|
; knife |
| 2 |
|
Garlic cloves; crushed lightly |
| 1 |
tb |
Dill seeds |
| 1 |
tb |
Celery seeds |
| 1 |
tb |
Salt |
| 1 |
ts |
Mustard seeds |
| 1 |
ts |
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 |
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
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