Pickled Cherry Tomatos In a saucepan, bring 3/4 cup each rice vinegar and water, 2 tsp. each salt and sugar, 1 bay leaf, and 1/4 tsp. each black peppercorns, coriander seeds and fennel seed to a simmer, stirring until the salt and sugar dissolve. Let cool. Fill a pint-size jar with a lid with 1 pt. cherry tomatoes. Add the vinegar mixture. Cover; let stand at room temperature 1 day. Refrigerate up to 2 weeks. (Makes 1 pt.)
Tomato-Tini: Shake tomato water, gin and ice; then strain into a Martini glass and garnish with pickled cherry tomatoes.