Pickled Cherry Tomatoes and Fennel

This simple dish banks on the contrasting flavors of fennel and cherry tomatoes to deliver a one-of-a-kind cup of heaven.

Slideshow: More Pickled Vegetables Recipes
  • Total Time:
  • Servings: 8
  • Time(Other): Plus overnight pickling

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  • 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

How to make this recipe

  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.

Contributed By Photo © Paul Costello Published May 2010

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