How to Make It
In a colander, toss the green tomatoes, pepper and onion with 2 tablespoons of kosher salt and let stand for 1 hour to drain.
In a large, deep skillet, heat the olive oil. Add the drained vegetables and cook over moderate heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the vinegar, brown sugar, crushed red pepper, cloves, celery salt and ginger and simmer until thick, stirring occasionally, about 25 minutes. Let cool to room temperature and season with salt.
In a large saucepan, combine the water, beer, celery seed, onion and garlic and bring to a boil. Put a large steamer basket over the boiling water and add the hot dogs. Cover and steam over moderate heat for 8 minutes. Add the hot dog buns and steam for 30 seconds.
Put a hot dog in each bun, spread with green tomato relish and serve.