Habanero & Ginger Pickled Green Tomatoes

Habanero & Ginger Pickled Green Tomatoes- Putting Up with ErinHabanero & Ginger Pickled Green Tomatoes- Putting Up with Erin

What a whirlwind of a weekend, Mom was in town! Now that I live super close to my parents (~2hrs, the closest I’ve lived to them since I was 18), my mom is finding every reason possible to visit… Reasons thus far (1 month) have included: delivering a rug, buying wine at TJs, seeing a baseball game (I think she goes solely for the food- don’t you?), and lastly to help me decorate the Lil’ House. After countless hours of driving around to every midcentury modern store in the Triangle last Saturday, we landed at Alley Twenty Six in downtown Durham, NC. A dirty martini later and I noticed the pickle plate on their menu. No matter what the cuisine, if there is one thing I can’t pass up it’s a pickle plate. With a quick mention of the blog and pickle ‘pinon, food zealot Jonathan Werz hooked us up with an unforgettable pickle platter. Pickled items ranged from bread and butter pickles, to miso peaches, beet eggs, pickled peppers, pickled dark cherries, balsamic watermelon rind, and pickled green beans. I’ll definitely be making Alley Twenty Six a regular occurrence. Oh man, the cocktails, the the live music, the pickles… meet me there?! 🙂

Through inspiration from the pickled green tomatoes made by Greg at Get’n Pickled, I knew I was going for something spicy– the idea of using ginger sounded weirdly good. Depending on your preferences, you can easily modify the amount of habanero and ginger in each jar. While shopping for ingredients at the market last week, I managed to meet a new friend and score a few pounds of green tomatoes from Maple Spring Gardens located in Cedar Grove, NC.

Habanero & Ginger Pickled Green Tomatoes- Putting Up with Erin

Habanero Ginger Pickled Green Tomatoes 

Yield: 4 pint jars


  • 3 lbs green tomatoes (quartered)
  • 2 habanero pepper (seeds removed and halved)
  • 2-4 inch piece of fresh ginger (peeled and sliced)
  • 3 cups white vinegar
  • 2 cups water
  • 2 Tbsp pickling/kosher salt
  • 2 Tbsp peppercorns
  • 1 Tbsp dill seed


  1. In a medium pot combine water, vinegar, and salt. Bring to just a boil.
  2. Divide remaining ingredients between 4 pint jars.
  3. Ladle hot vinegar brine over tomatoes/jar contents. Wipe rims, apply lids and rings (finger tight) and store in fridge for at least 2 weeks before consuming. Good in fridge for up to approx. 2 mos.

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