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Pickled Cherry Tomatoes and Fennel
© Paul Costello

Pickled Cherry Tomatoes and Fennel

  • TOTAL TIME: 15 MIN Plus overnight pickling
  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.
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