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.

This recipe yields 1 quart.

Each 1/2-cup serving: 45 calories; 43 mg sodium; 0 cholesterol; 3 grams fat; 0 saturated fat; 18 grams carbohydrates; 15 grams protein; 0.79 gram fiber.

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.