Someone left a copy of this recipe at the market and I have no idea where it came from, so no credit unfortunately. I thought it looked like a fun way to use up some Cherry Tomatoes. This one is for you Manhattan Ted!
1 tsp Mustard Seeds
1 tsp whole Pepper Corns
1/2 tsp Fennel Seeds
3 whole Star Anise
8 whole Cloves
4 cloves Garlic, smashed
1 1/2 cups White Vinegar
3 TB Sugar
12 oz Cherry Tomatoes
4 large sprigs Oregano, or try using some Basil or Sage instead of Oregano
Put mustard seeds, pepper corn, fennel seeds and star anise in a saucepan over medium-high heat. Toast spices, stirring occasionally, until fragrant, 1 to 2 minutes. Add garlic, vinegar, sugar and 3/4 cup water and 1/4 tsp kosher salt. Bring to a boil, reduce to a simmer and cook until sugar is dissolved, about 2 minutes. Remove from heat to cool. Using a skewer, poke a hole through each tomato. Place tomatoes in medium bowl with oregano. Pour pickling mixture over tomatoes, covering them completely. Refrigerate in an airtight container for 24 hours before using.