Pickled Cherry Tomatoes and Fennel

• 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 bulbtrimmed, cored and cut into 1 1/2-inch-by- 1/3-inch sticks
• 1 pint cherry tomatoes, halved

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

water, rice vinegar, kosher salt, sugar, ground cloves, cinnamon, bulbtrimmed, cherry tomatoes

Taken from www.foodandwine.com/recipes/pickled-cherry-tomatoes-and-fennel (may not work)