Dilled Grape Tomatoes

This is a recipe from Ball home canning for making home-canned pickled grape tomatoes

Course Pickles
Cuisine American
Keyword Tomatoes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 1 1/2 litre (1 US pint) jar
Calories 18 kcal


Metric - US Customary


  1. In a small bowl, mix the washed and chopped dill, the sliced shallot, and the mustard seeds. Set aside.
  2. Wash tomatoes under cold running water.
  3. Using a small thin metal skewer, do a prick in the stem end of each tomato.
  4. Add tomatoes to spice mixture, toss evenly.
  5. Wash the jar you are going to use in very hot water to heat it.
  6. Into the jar, put a bay leaf, and 1/8th teaspoon Pickle Crisp, if using.
  7. Pack the tomatoes tightly in, leaving 2 cm (1/2 inch) headspace.
  8. In a large microwave-safe jug or vessel, combine everything from the citric acid down to and including the water.
  9. Zap in a microwave on high until it boils -- about 3 to 4 minutes. (Alternatively, bring to a boil in a saucepan.) Mind the "surge" effect when removing it from microwave.
  10. Ladle pickling mixture into jars, leaving 2 cm (1/2 inch) headspace.
  11. Debubble, adjust headspace.
  12. Wipe jar rims.
  13. Put lids on.
  14. Process in a water bath or steam canner.
  15. Process jars for 10 minutes; increase time as needed for your altitude.
  16. Let stand a few weeks before opening and sampling.