Dilly Tomatoes


Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. USING a very sharp paring knife, score the tomatoes on the bottom of each one with a shallow X. Place the tomatoes in a bowl and add the shallot, the bay, the chopped dill, and the mustard seeds. Toss well and set aside.
  3. COMBINE the salt, the citric acid, chill flakes, brown sugar, cider vinegar and water in a small pot and bring to a vigorous boil then remove from heat. Pack into a pre-warmed clean pint jar. The tomatoes should be packed pretty firmly, but make sure to leave ½ inch of head-space at the top of the jar.
  4. POUR the hot brine over the tomatoes, still leaving the ½ inch of head-space. Remove air bubbles and wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled. 
  5. PROCESS jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.