Nutritional info: Per serving 42 kJ (10 cal), 0g protein, 2g carbs, 1g fibre, 0g fat (0g sat fat), 6mg sodium
1 tsp mustard seeds
1 tsp whole peppercorns
1/4 tsp fennel seeds
3 whole star anise
8 whole cloves
4 cloves garlic, smashed
375ml white vinegar
3 tbs sugar
340g cherry or grape tomatoes
4 large sprigs fresh oregano
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Place the mustard seeds, peppercorns, fennel seeds, star anise and cloves in a medium saucepan over medium-high heat. Toast the spices 1 to 2 minutes, stirring occasionally, until fragrant. Add the garlic, vinegar, sugar, 3/4 cup water and ¼ tsp salt in with the spices. Bring to a boil, then reduce to a simmer. Cook for about 2 minutes, until the sugar is dissolved. Remove from the heat to cool.
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Using a metal skewer, poke a hole through each tomato. Place the tomatoes in a medium bowl along with the oregano. Pour the pickling mixture over the tomatoes, covering them completely. Refrigerate in an airtight container 24 hours before serving.
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