Marinated fennel in olive oil and herbs

Time 20 minutes
Yields Makes 1 quart
Marinated fennel in olive oil and herbs

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.

Everyone knows matzos are hard to digest. The key to getting through the holiday is keeping it simple-eating more basic foods and fresh vegetables and fruit-and not a lot of it. 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.

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