Pickled Cherry Tomatoes and Fennel

• BASIC-EASY
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 3/4 cup water
2. 1/2 cup rice vinegar
3. 2 teaspoons kosher salt
4. 2 teaspoons sugar
5. Pinch of ground cloves
6. Pinch of cinnamon
7. 1 fennel bulb—trimmed, cored and cut into 1 1/2-inch-by- 1/3-inch sticks
8. 1 pint cherry tomatoes, halved

1. In a shallow dish, combine the water, vinegar, salt, sugar, cloves and cinnamon and stir. Add the fennel and tomatoes and refrigerate overnight. Drain and serve lightly chilled.