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Ingredientes
- 1 lrg fennel bulbs with stalks or possibly 2 small
- 1 x onion sliced
- 4 x garlic cloves sliced
- 2 x lemons washed, unpeeled, sliced crosswise
- 4 x thyme sprigs
- 2/3 c. vinegar (optional)
- 1 dsh sugar dissolved in
- 1 tsp water (optional) Salt to taste Coarsely-grnd black pepper to taste Extra-virgin extra virgin olive oil to cover
Direcciones
- 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. Fold in the vinegar and sugar-water, if you like. Season with salt and pepper, transfer to a 1-qt jar, and cover with extra virgin olive oil.
- Make sure which the extra virgin olive oil covers the fennel. (Use the bottom of a bowl or possibly other weight to press the vegetables down under the extra virgin olive oil.) Wait several hrs before serving. Store in a closed jar in the refrigerator. More fennel may be added to the same marinade throughout the week.
- This recipe yields 1 qt.
- Comments: These fennel "pickles" make a deliciously different condiment on the Passover table, and a nice accompaniment to warm and cool dishes and salads. They're even a fiber-rich snack throughout the week, and perfect for pasta throughout the year.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 8 servings | |
| Calories 20 | |
| Calories from Fat 1 | 5% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 136mg | 4% |
| Total Carbs 4.16g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.94g | 1% |
| Protein 0.56g | 1% |
