In a small bowl, mix the washed and chopped dill, the sliced shallot, and the mustard seeds. Set aside.
Wash tomatoes under cold running water.
Using a small thin metal skewer, do a prick in the stem end of each tomato.
Add tomatoes to spice mixture, toss evenly.
Wash the jar you are going to use in very hot water to heat it.
Into the jar, put a bay leaf, and ⅛th teaspoon Pickle Crisp, if using.
Pack the tomato mixture tightly in, leaving 2 cm (½ inch) headspace.
Combine everything from the citric acid down to and including the water: do this in a large microwave-safe jug or vessel if you are going to heat this in the microwave, or in a pot if you are going to use your stovetop.
If using a microwave, zap on high until liquid mixture above boils — about 3 to 4 minutes. Mind the "surge" effect when removing it from microwave. (Alternatively, bring to a boil in a saucepan in a pot.)
Ladle this pickling liquid mixture into jars, leaving 2 cm (½ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes; increase time as needed for your altitude.
Let stand a few weeks before opening and sampling.