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 ==
# 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.
Category:Basil Recipes
Category:Broccoflower Recipes
Category:Red bell pepper Recipes
Category:White wine Recipes
Category:Cauliflower Recipes
Category:Red onion Recipes
Category:Tarragon vinegar Recipes