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