I love those garden-fresh cukes and tomatoes!!
I have a lot of recipes for those summertime treats, tomatoes and cucumbers, but the one I am sharing today is my all time favorite. I only make this recipe in the summertime. I just don’t think the store-bought veggies would do it justice!
This recipe was given to me some years ago by my good neighbor Darlene Eisenmenger. I look forward to making it each summer!
3 medium cucumbers, scored and thinly sliced, to score run the tines of a fork down the length all around the cucumber before slicing
1 med sweet onion, cut in thin strips
2 medium tomatoes, each cut into 6 wedges
1 cup sugar
1 cup tarragon vinegar
1 cup sunflower oil
2 Tbsp salt
1 Tbsp black pepper
3/4 Tbsp white pepper
1/2 cup freeze dried chives
1/4 cup sugar
1/4 cup cornstarch
Place cucumbers, onions and tomatoes in a large bowl. In another bowl combine the next 7 ingredients. In a small cup, combine 1/4 cup sugar and cornstarch. Add enough oil to make a thin paste; whisk and add to other dressing ingredients, whisking until slightly thickened. Pour dressing over vegetables and toss. Refrigerate 20-30 min. You can keep this in the refrigerator up to 2 - 3 weeks. Serve with slotted spoon.
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.