Cucumber and Green Tomatoes in Honey-Lemon Dressing

Some of the cucumbers have grown quite big. You can only consume so much cucumbers if eaten raw, but you can pickle them for a day or two, and they will make a great condiment or a side dish. I also added a few green tomatoes that had fallen off the vines before turning red. It's a nice summer flavor that makes you think of a cold glass of lemonade.

Honey adds a nice touch

The cucumbers, the green tomatoes and the fresh dill are from our garden. There is something satisfying about cooking with the veges from your own garden, isn't there?

Cucumbers And Green Tomatoes In Honey-Lemon Dressing

3 cucumbers, peeled and seeded 
3 small green tomatoes, about the size of cherry tomatoes, sliced
2 slices lemon
2 Tbsp pickled jalapeño peppers, sliced
1/4 red onion, sliced thin
1/4 tsp fennel seeds
1/4 tsp dry tarragon
1 Tbsp fresh dill
2 tsp honey
3 Tbsp sushi vinegar
1 tsp lemon juice

Slice cucumbers and sprinkle salt. Set aside for 15 minutes to draw excess water. Rinse salt off the cucumbers with running water and gently squeeze water out. In a bowl, combine cucumbers with sliced red onions, pickled jalapeño peppers, sliced green tomatoes, sliced lemon. Add vinegar, honey, fennel seeds, tarragon, dill and lemon juice. Stir to coat well and chill in the fridge. Tastes even better the next day!


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