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