Dill Pickled Cherry Tomatoes

Dill pickled cherry tomatoes are a tangy, herb-forward way to preserve those little tomatoes when the garden is producing faster than you can eat them. The dill, mustard seed, and shallot create a pickle brine that complements the natural sweetness of cherry tomatoes beautifully, turning them into perfect cocktail garnishes, cheese board additions, or straight-from-the-jar snacks.

This recipe works with either cherry tomatoes or grape tomatoes, though grape tomatoes tend to hold up better during processing because they have thicker skins and firmer flesh.

This recipe is adapted from the Ball’s “Dilly Tomatoes” recipe in the Ball Blue Book, which uses a classic dill pickle brine with shallots and mustard seed. Unlike pickled cherry tomatoes made with other spice blends, this version leans into traditional dill pickle flavors. The key technique is pricking each tomato at the stem end before packing, which prevents the tomatoes from exploding during the heat of processing.

If you’re looking for other ways to put up cherry tomatoes, try canning cherry tomatoes whole in water or turning them into roasted cherry tomato sauce. For a completely different approach, these also work beautifully as Bloody Mary or martini garnishes.

Ingredients

This recipe uses a classic dill pickle brine with shallots and mustard seed. The combination creates a familiar pickle flavor that’s tangy, herby, and slightly sweet.

• Cherry or Grape Tomatoes: Use firm, ripe tomatoes about 1 to 2 inches in diameter. Grape tomatoes have thicker skins and hold up better during processing, making them a good choice if you’re concerned about mushiness. Avoid overripe tomatoes, which are more likely to fall apart.
• Fresh Dill: Fresh dill weed gives the strongest flavor. If you don’t have fresh, you can substitute 2 tablespoons dried dill weed or 4 teaspoons dried dill seed for the amount in this recipe.
• Shallot: Adds a mild onion flavor. You can substitute an equal weight of yellow or white onion, or the white parts of green onions.
• Yellow Mustard Seed: Adds a subtle mustard flavor and visual interest. Don’t skip this; it’s a key component of the dill pickle flavor profile.
• Bay Leaves: One per jar adds depth to the brine.
• Cider Vinegar: Use vinegar with at least 5% acidity. Do not reduce the amount.
• Light Brown Sugar: Balances the acidity. You can reduce or omit if you prefer a more tart pickle.
• Pickling Salt: Use pickling salt, kosher salt, or sea salt without anti-caking additives (which can cloud the brine). Salt can be reduced or omitted if needed.
• Chile Flakes: A small pinch adds background heat. Adjust to taste or omit entirely.
• Pickle Crisp (optional): Calcium chloride helps keep the tomatoes firm. Add 1/8 teaspoon per pint jar if using.

Step by Step Instructions

This recipe comes together quickly, so prepare a waterbath canner before you begin so it’ll be ready about the time you’re done packing the jars.

Prepare the Tomatoes

Wash the tomatoes under cold running water and drain well. Using a small metal skewer, toothpick, or the tip of a paring knife, prick each tomato once at the stem end. This small hole allows steam to escape during processing and prevents the tomatoes from bursting. A quick way to do this is to invert a meat thermometer and lightly impale the stem end on it.

Prepare the Spice Mixture

In a bowl, combine the washed and chopped fresh dill, thinly sliced shallot, and mustard seeds. Toss the pricked tomatoes with this mixture to coat them evenly.

Pack the Jars

Place a bay leaf in the bottom of each hot jar. Add 1/8 teaspoon Pickle Crisp per pint if using. Pack the tomato and spice mixture tightly into the jars, leaving 1/2 inch headspace.

Make the Brine

Combine the cider vinegar, water, pickling salt, brown sugar, and chile flakes in a saucepan. Bring to a boil, stirring until the salt and sugar dissolve.

Canning Dill Pickled Cherry Tomatoes

Once your jars are packed and your brine is hot, it’s time to can. If you’d rather not process, these will keep in the refrigerator for several weeks.

For water bath canning, prepare your canner, jars, lids, and bands, keeping the jars hot until ready to fill. Ladle the hot brine over the packed tomatoes, leaving 1/2 inch headspace. Remove air bubbles with a bubble remover or chopstick, and add more brine if needed to maintain headspace. Wipe the jar rims with a clean, damp cloth, center the lids, and apply bands fingertip-tight.

Process in a boiling water bath canner, making sure jars are covered by at least 1 inch of water. Process both half-pints and pints for 10 minutes at elevations up to 1,000 feet (see altitude adjustments below). When processing time is complete, turn off the heat and let the jars sit in the canner for 5 minutes before removing them to a towel-lined counter. Let cool undisturbed for 12 to 24 hours, then check seals, remove bands, and store in a cool, dark place.

Let the pickles sit for at least 2 to 3 weeks before opening to allow the flavors to develop fully.

Serving Ideas

These tangy pickled tomatoes are incredibly versatile. The dill flavor makes them a natural fit anywhere you’d use a dill pickle.

• Cocktail garnishes: Drop one or two into a Bloody Mary or dirty martini. They look beautiful and add a burst of tangy flavor.
• Cheese boards: Serve alongside sharp cheddar, gouda, or creamy brie. The acidity cuts through rich cheeses nicely.
• Charcuterie: Pair with cured meats for a quick appetizer.
• Salads: Halve and toss into grain salads, pasta salads, or green salads for a pickle-y twist.
• Sandwiches: Slice onto sandwiches or burgers in place of regular pickles.
• Straight snacking: Eat them right out of the jar. No judgment here.

Dill Pickled Cherry Tomatoes FAQs

Tomato Canning Recipes

Classic Vegetable Soup

Southern Chow Chow (Traditional Green Tomato Relish)

Old-Fashioned Green Tomato Jam

Vegetable Pickling Recipes

Pickled Dilly Beans (Dill Pickled Green Beans)

Pickled Banana Peppers

Canning Sauerkraut