Dill Pickled Cherry Tomatoes

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Tangy, herb-forward pickled cherry or grape tomatoes with classic dill pickle flavors. Perfect for Bloody Mary garnishes, cheese boards, or snacking straight from the jar.

Prep Time25

Cook Time5

Canning Time10

Total Time40

Course: pickles

Cuisine: American

Keyword: cherry tomato canning recipe

Servings: servings, makes 2 pints

Equipment

Water Bath Canner
Canning Jars, Lids and Bands
Small saucepan
Metal skewer or toothpick
Jar lifter

Ingredients

For the Jars

1 lb cherry or grape tomatoes about 3 cups
8 Tbsp fresh dill weed, chopped or 2 tbsp dried dill weed
2 medium shallots peeled and thinly sliced
1 Tbsp yellow mustard seed
2 whole bay leaves
1/4 tsp Pickle Crisp optional, 1/8 tsp per jar

For the Brine

1 cup cider vinegar 5% acidity
1 cup water
2 Tbsp pickling salt
2 Tbsp light brown sugar
1/4 tsp chile flakes or to taste

Instructions

Prepare the Tomatoes

Wash tomatoes under cold running water and drain well.
Using a small metal skewer, toothpick, or paring knife tip, prick each tomato once at the stem end. This prevents bursting during processing.

Prepare the Spice Mixture

In a bowl, combine the chopped fresh dill, sliced shallots, and mustard seeds.
Add the pricked tomatoes and toss to coat evenly with the spice mixture.

Pack the Jars

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

Make the Brine

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

Can the Pickles

Ladle hot brine over packed tomatoes, leaving 1/2 inch headspace.
Remove air bubbles and add more brine if needed. Wipe jar rims with a clean, damp cloth.
Center lids and apply bands fingertip-tight.
Process in a boiling water bath canner for 10 minutes at 0-1,000 feet elevation. Adjust for altitude as needed.
Turn off heat and let jars sit in canner for 5 minutes before removing to a towel-lined counter.
Let cool undisturbed for 12 to 24 hours. Check seals, remove bands, and store.
Let pickles sit for 2 to 3 weeks before opening for best flavor.

Notes

This recipe is adapted from Ball "Dilly Tomatoes" via Healthy Canning.

Cherry vs. Grape Tomatoes

Grape tomatoes have thicker skins and firmer flesh, making them less prone to turning mushy. If you're at higher altitude with longer processing times, grape tomatoes are the better choice.

Fresh vs. Dried Dill

Fresh dill gives the strongest flavor. Substitute 2 tablespoons dried dill weed or 4 teaspoons dried dill seed for the 8 tablespoons fresh in this recipe.

Color Change

The tomatoes will turn paler after processing. This is normal and doesn't affect safety or taste.

Reducing Salt and Sugar

Both salt and sugar can be reduced or omitted. They're for flavor, not safety. The vinegar provides the acidity.

Altitude Adjustments

0 to 1,000 feet: 10 minutes
1,001 to 6,000 feet: 15 minutes
Above 6,000 feet: 20 minutes

Nutrition