Pickled Carrots, Turnips, And Peppers

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