Marinated Broccoflower and Red Peppers

Ingredients

 * 1 large head broccoflower or cauliflower, or ½ head each
 * 2 large red bell peppers, seeded
 * 2 cloves garlic, minced
 * 1½ cups dry white wine
 * 1 cup tarragon vinegar or white wine vinegar
 * ⅓ cup olive oil
 * 2 scant tsp salt
 * 6 peppercorns
 * 1½ tsp dried thyme
 * 1 tsp dried basil
 * 1 medium red onion, sliced

Directions

 * 1) Cut broccoflower into large, bite-size florets, and place in large nonreactive pot.
 * 2) Cut peppers into long strips about ¼-inch wide, and add to pot.
 * 3) Add garlic, wine, vinegar, oil and just enough water to not quite cover vegetables.
 * 4) Stir in salt, peppercorns, thyme and basil.
 * 5) Bring liquid to a boil over medium-high heat, stirring occasionally.
 * 6) Reduce heat, partially cover and simmer vegetables until broccoflower is softened but still slightly crunchy, stirring occasionally, about 12 minutes.
 * 7) Remove from heat, and cool briefly.
 * 8) Spoon some vegetables into clean, wide-mouth quart jars, adding slices of onion and 1 bay leaf in each jar.
 * 9) Fill to within ¾-inch of rim, then ladle enough hot marinade into each to cover vegetables.
 * 10) Screw on or clamp down lids and cool to room temperature.
 * 11) Refrigerate until needed.
 * 12) These will keep 1 week in refrigerator.