Beer Brined Green Tomatoes
Found on brauista
For every quart jar, you will need approximately 1-1/2 pounds of green cherry tomatoes.
1 Cup White Distilled Vinegar
1 Cup Pale Ale
1 Tablespoon Kosher Salt
2 Teaspoons Dill Seeds
1 Teaspoon Black Peppercorns
1 Bay Leaf
4 Garlic Cloves, Peeled
1 Teaspoon Brown Mustard Seeds
1 Tbsp Red Pepper Flakes
In a saucepan, bring the vinegar, beer, and kosher salt to a boil then turn down to a simmer. Keep an eye on it because the beer will foam up and over flow if you're not careful.
Wash the cherry tomatoes well in cold water. Slice them in half.
Put the spices into a hot, clean jar. Use the measurements above for each quart jar or divide them equally into two pint jars.
Pack the jar tightly with the tomato halves.
Pour the hot brine over the tomatoes, covering them completely and leaving 1/2-inch headspace. Poke a chopstick into the jar and move it around to release any trapped air bubbles.
Wipe the rim clean, seal with a lid and band. Tighten the band finger tight. DO NOT over tighten.
Process the jars in a boiling water bath for 15 minutes for quarts / 10 minutes for pints. (adjust time for altitude as needed).
Remove the jars from the hot water bath and allow to sit undisturbed for at least 24 hours.
Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it.
Now, store them in a cool, dark place and use them as needed.
The beer brined green tomatoes will be perfectly pickled in about three weeks.
Use as a sandwich topper or in recipes calling for relish. Or garnish your martini for a unique flavor.