Sweet-Hot Green Tomato Pickles

It’s like Girls Gone Wild in my kitchen! But with tomatoes … and with my top on.

This was an experiment that turned out well and happens to be easy, too!

We liked these chopped up and added to tuna salad, or just served with anything that might go well with chutney. They are sweet, sour, and quite hot. If you want them less so, maybe just use half a pepper in each jar.

The first test batch didn't last very long


Sweet-hot Green Tomato Pickles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Yield: 2 half-pints 1x


  • 3 smallish green tomatoes (egg-sized)
  • 2 habanero peppers
  • 1/4 cup sugar
  • 3/4 cup water, divided
  • 1/4 cup vinegar


  1. Cut the tomatoes into quarters and then halve each quarter to give 8 pieces.
  2. Halve the habaneros and divide them between two half-pint jars.
  3. Combine in a small pot: sugar, 1/2 cup water and the tomatoes.
  4. Bring to boil over medium-high heat and boil, covered, about 4 minutes or until the tomatoes have darkened slightly and gotten soft.
  5. Pack the tomatoes into the jars with the habaneros.
  6. Add the remaining 1/4 cup water and vinegar to the pot and bring to boil again.
  7. Pour hot liquid over tomatoes.
  8. Seal.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


And here’s a recipe for fermented green tomato pickles from Kate at Hip Girls.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.