1 large fennel bulbs with stalks or 2 small
1 onion
4 garlic cloves
2 lemons
sliced crosswise
4 thyme sprigs
2/3 cup vinegar
1 dash sugar
1 teaspoon water
Salt
Coarsely-ground black pepper
Extra-virgin olive oil
Directions: one line for each direction. When saved the lines will be numbered.
Cut off the fennel stalks and slice the bulbs widthwise into thin strips. Mix the stalks and slices in a bowl with the onion, garlic, lemon and thyme. Mix in the vinegar and sugar-water, if desired. Season with salt and pepper, transfer to a 1-quart jar, and cover with olive oil.
Make sure that the olive oil covers the fennel. (Use the bottom of a bowl or other weight to press the vegetables down under the olive oil.) Wait several hours before serving. Store in a closed jar in the refrigerator. More fennel may be added to the same marinade throughout the week.
Comments: These fennel "pickles" make a deliciously different condiment on the Passover table, and a nice accompaniment to hot and cold dishes and salads. They're even a fiber-rich snack throughout the week, and perfect for pasta throughout the year.
