Dill pickled cherry tomatoes are a bright, herb-forward way to preserve an abundant harvest. A classic dill pickle brine with mustard seed and shallot highlights the natural sweetness of cherry or grape tomatoes, turning them into excellent cocktail garnishes, cheese board accents, or straight-from-the-jar snacks.
This recipe works with either cherry or grape tomatoes; grape tomatoes often hold up better during processing because of their thicker skins and firmer flesh.
This recipe was reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
Adapted from the Ball Blue Book “Dilly Tomatoes,” this version leans into traditional dill pickle flavors. A key technique is pricking each tomato at the stem end before packing; that small vent helps prevent tomatoes from bursting during processing.
Notes from My Kitchen
When cherry tomato season peaks, preservation becomes necessary fast. These dill pickled tomatoes are a reliable, quick option with familiar pickle flavor. Expect the tomatoes to look a bit paler after processing; this is normal and doesn’t affect taste. For the firmest results, choose grape tomatoes or thick-skinned cherry varieties rather than thin-skinned types like Sungold.
Quick Look at the Recipe
- Recipe Name: Dill Pickled Cherry Tomatoes
- Canning Method: Water bath canning
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Canning Time: 10 minutes (adjust for altitude)
- Yield: 2 pints
- Jar Sizes: Half-pints or pints
- Headspace: 1/2 inch
- Ingredients Overview: Cherry or grape tomatoes, fresh dill, shallot, mustard seed, bay leaves, cider vinegar, brown sugar, pickling salt, chile flakes
- Difficulty: Easy
Ingredients
This recipe uses a straightforward dill pickle brine with shallots and mustard seed for a tangy, herby, slightly sweet finish.
- Cherry or grape tomatoes: Choose firm, ripe fruit about 1–2 inches in diameter. Avoid overripe tomatoes.
- Fresh dill: Fresh dill weed gives the best flavor. Substitute 2 tbsp dried dill weed or 4 tsp dill seed if needed.
- Shallot: Thinly sliced; mild onion flavor. Substitute small yellow or white onion if necessary.
- Yellow mustard seed: Adds characteristic pickle flavor and texture.
- Bay leaves: One per jar for depth.
- Cider vinegar: Use 5% acidity; do not reduce the amount.
- Light brown sugar: Balances acidity; optional or reduced to taste.
- Pickling salt: Use salt without anti-caking agents to avoid cloudiness. Salt is for flavor, not safety.
- Chile flakes: A pinch for background heat; optional.
- Pickle Crisp (optional): Calcium chloride helps maintain firmness. Use 1/8 tsp per pint if desired.
Step-by-Step Instructions
Have a water bath canner heating with hot water so it’s ready when jars are packed.
Prepare the Tomatoes
Wash and drain the tomatoes. Using a skewer, toothpick, or paring knife tip, prick each tomato once at the stem end to allow steam to escape during processing and reduce the chance of bursting.
Prepare the Spice Mixture
Combine chopped fresh dill, thinly sliced shallot, and mustard seeds in a bowl. Toss the pricked tomatoes with the mixture to coat them evenly.
Pack the Jars
Place a bay leaf in the bottom of each hot jar and add 1/8 tsp Pickle Crisp per pint if using. Pack the tomato and spice mixture tightly into jars, leaving 1/2 inch headspace.
Make the Brine
In a saucepan, combine cider vinegar, water, pickling salt, brown sugar, and chile flakes. Bring to a boil, stirring until the salt and sugar dissolve.
Canning Dill Pickled Cherry Tomatoes
Keep jars hot until filling. Ladle the hot brine over the packed tomatoes, leaving 1/2 inch headspace. Remove air bubbles, top up with brine if needed, wipe rims, center lids, and apply bands fingertip-tight.
Process jars in a boiling water bath with at least 1 inch of water covering the lids. Process half-pints or pints for 10 minutes at elevations up to 1,000 feet, increasing time for higher altitudes (see altitude adjustments). After processing, turn off heat and let jars sit in the canner for 5 minutes, then move them to a towel-lined counter. Cool undisturbed 12–24 hours, check seals, remove bands, and store in a cool, dark place.
For best flavor, let the pickles rest 2–3 weeks before opening.
Altitude Adjustments
- 0 to 1,000 feet: 10 minutes
- 1,001 to 6,000 feet: 15 minutes
- Above 6,000 feet: 20 minutes
Serving Ideas
These tangy pickled tomatoes are versatile and pair well wherever dill pickles are welcome:
- Cocktail garnishes: Drop one or two into a Bloody Mary or dirty martini.
- Cheese boards: Serve with sharp cheddar, gouda, or creamy brie to cut richness.
- Charcuterie: Pair with cured meats as a quick appetizer.
- Salads: Halve and add to grain, pasta, or green salads for a pickle-y twist.
- Sandwiches: Use sliced on sandwiches or burgers in place of standard pickle slices.
- Straight snacking: Enjoy directly from the jar.
Dill Pickled Cherry Tomatoes FAQs
Pricking the stem end allows steam to escape during processing. Without it, internal pressure can cause tomatoes to burst, producing cloudy brine and broken fruit.
Color loss is normal after heat processing. Tomatoes may appear paler but remain safe and tasty.
Both work, but grape tomatoes usually hold up better thanks to thicker skins and firmer flesh. Thin‑skinned varieties are more likely to soften.
Because the tomatoes are not blanched, trapped air can escape during processing and create small particles in the brine. This is cosmetic and does not affect safety or flavor.
Yes. Salt and sugar are for flavor and may be reduced or omitted. Do not reduce the vinegar; it provides the acidity needed for safe canning.
Recipe Ingredients (Summary)
- 1 lb cherry or grape tomatoes (about 3 cups)
- 8 Tbsp fresh dill weed, chopped (or 2 tbsp dried)
- 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)
- 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
If you try this Dill Pickled Cherry Tomatoes recipe, leave a star rating and a comment to share how it turned out. Enjoy your preserved tomatoes!