Pickled Cucumbers

1. Combine the sugar, vinegar, and water in a small saucepan. Bring the liquid to a simmer. Meanwhile, place the cucumbers in a bowl. Pour the liquid over the cucumbers. Make sure all the cucumbers are submerged (I’ll usually press a piece of plastic wrap on top of them) and let sit for 30-45 minutes, or until cool.

Buttermilk Dressing

1. Whisk the Greek yogurt, buttermilk, lemon juice, lemon zest, and salt together in a mixing bowl. Fold in the chopped dill and chives. Add the fennel. Use a strainer to retrieve the pickled cucumbers from the liquid. Let them drain slightly, and then add them to the dressing (you don’t want them to be completely dry, because the liquid will add a nice tangy flavor). You can reserve the pickling liquid for other pickling projects, if desired. Stir everything together well and chill until ready to serve.

Fried Green Tomatoes

1. Add oil to your deep fryer and preheat to 350F. Cut the ends off each tomato. Slice the tomatoes into ¼” rings. Season the tomatoes on both sides with salt and black pepper. Prepare three separate shallow dishes, one with the flour, one with the eggs, and one with the cornmeal. Season the flour and cornmeal with a pinch of salt and black pepper, mixing well. Beat the eggs. Dredge the tomatoes through the flour, then the eggs, and finally the cornmeal. Make sure they are fully coated with each ingredient. When the oil is ready, start to fry the tomatoes (work in batches so you don’t overcrowd the fryer). Fry for 3-4 minutes, or until the tomatoes are golden brown and crisp. Drain the tomatoes onto paper towels and immediately season with a pinch of salt. Serve the tomatoes with the buttermilk dressing.