Dirty Green Tomato Martini Recipe

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.

For the pickled green tomatoes:

3 lb. green tomatoes, sliced about ¼ in. thick, halved if necessary, plus any juices

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

Instructions

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.