Ingredients Edit

Directions Edit

  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.
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