Pickled tomato and cucumber

Ingredients for 1 servings:

• 500 g cherry tomatoes
• 1 kg pickling cucumbers, larger, pitted weighed
• 250 g onion(s)
• 3 cloves garlic
• 2 tbsp rosemary, freshly chopped
• 200 ml vinegar, 5% acid
• 100 ml White Balsamic Vinegar
• 300 ml apple juice
• 400 ml water
• 1 tsp peppercorns
• 10 allspice berries
• 2 bay leaves
• ½ tsp Pul Biber
• 1 tsp salt
• 25 g sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Bring the ingredients for the stock to a boil and let cool. Then pour through a sieve. Meanwhile, peel the onions and chop into large pieces. Do the same with the prepared cucumbers. Mix with the tomatoes and rosemary. Pour into the jars and press down lightly. Chop the peeled garlic into pieces and divide between the jars. Pour the cooled stock into the jars (to within 1/2 cm of the rim). If there is a little left, top up with a little water. Screw the lids on tightly and simmer for 20 minutes at 80–90°C.