Dirty Green Tomato Martini

1 1 3 minutes read

Kevin Johnson, the chef behind The Grocery in Charleston, South Carolina, started using the brine from his pickled green tomatoes in a dirty martini when he opened the restaurant in 2011. The pickling liquid offers a great balance of salinity and savoriness from the onions and tomatoes, plus a hint of spice and a touch of sweetness. Dirty martinis also never seem to go out of style, and it was an excellent way to divert food waste, which was and continues to be a big part of The Grocery’s ethos. Fifteen years later, the mission has flipped: Now Johnson has to invent new uses for the pickled green tomatoes just to keep up with the demand for the cocktail.

Ingredients

For the pickled green tomatoes:

3 lb. green tomatoes, sliced about ¼ in. thick, halved if necessary, plus any juices
3 jalapeños, thinly sliced
1 onion, very thinly sliced
3 Tbsp. mustard seeds
2 Tbsp. celery seeds
2 Tbsp. black peppercorns
Crushed red chile flakes
5 cups distilled white vinegar
2½ cups sugar
2 tsp. kosher salt

For the cocktail:

2½ oz. gin, such as Hat Trick
Green tomato wedges, for garnish

Instructions

Step 1

Make the pickled green tomatoes: In a large pot, bring about 16 cups of water to a boil (enough to cover the canning jars).

Step 2

Meanwhile, in a medium bowl, gently stir together the tomatoes, jalapeños, and onion. Divide the mixture among six sterilized 16-ounce jars.

Step 3

In a small skillet over medium-low heat, toast the mustard seeds, celery seeds, peppercorns, and a pinch of chile flakes, stirring occasionally, until fragrant, about 2 minutes. Set aside to cool slightly, then divide among the jars (about 1 packed tablespoon per jar).

Step 4

To a medium pot over medium-high heat, add the vinegar, sugar, and salt and bring to a boil, stirring to dissolve the sugar and salt. Carefully pour the mixture into the jars, leaving about ¼ inch of headroom at the top of each. Seal the jars, but not too snugly.

Step 5

Place the jars in the boiling water, then bring back to a boil. Boil for 10 minutes. Carefully remove the jars and set aside for about 15 minutes, then invert the jars for several hours, ensuring the seal is complete.

Step 6

Make the cocktail: To a cocktail shaker filled halfway with ice, add the gin and 1¼ ounces of the pickled green tomato brine and shake vigorously until well chilled, about 15 seconds. Strain into a chilled coupe glass. Garnish with green tomato wedges on a skewer.

Make the pickled green tomatoes: In a large pot, bring about 16 cups of water to a boil (enough to cover the canning jars).
Meanwhile, in a medium bowl, gently stir together the tomatoes, jalapeños, and onion. Divide the mixture among six sterilized 16-ounce jars.
In a small skillet over medium-low heat, toast the mustard seeds, celery seeds, peppercorns, and a pinch of chile flakes, stirring occasionally, until fragrant, about 2 minutes. Set aside to cool slightly, then divide among the jars (about 1 packed tablespoon per jar).
To a medium pot over medium-high heat, add the vinegar, sugar, and salt and bring to a boil, stirring to dissolve the sugar and salt. Carefully pour the mixture into the jars, leaving about ¼ inch of headroom at the top of each. Seal the jars, but not too snugly.
Place the jars in the boiling water, then bring back to a boil. Boil for 10 minutes. Carefully remove the jars and set aside for about 15 minutes, then invert the jars for several hours, ensuring the seal is complete.
Make the cocktail: To a cocktail shaker filled halfway with ice, add the gin and 1¼ ounces of the pickled green tomato brine and shake vigorously until well chilled, about 15 seconds. Strain into a chilled coupe glass. Garnish with green tomato wedges on a skewer.