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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|Serving Size: 1 Serving (1012g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 36 (2%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 92.6mg||3 %|
|Potassium 469.6mg||12 %|
|Total Carbohydrate 423.8g||125 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 416.2g|
|Protein 5.4g||8 %|
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Calories per serving: 1715
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