Sunday, October 2, 2016

Saucy... Thai Dipping Sauce

Thai Dipping Sauce
Found on freshpreserving

The perfect accompaniment for cold Thai rice paper rolls, this sauce is also delicious with any deep-fried Asian appetizer, such as spring rolls, chicken balls or wontons. It's also good with grilled chicken, and the addition of a tablespoon or two perks up classic oil-and-vinegar salad dressings.

Makes about 9 (8 oz) half pints


* 1/2 cup finely chopped garlic (about 36 cloves)

* 1 Tbsp Ball® pickling salt

* 6 cups cider vinegar

* 6 cups sugar

* 1/2 cup hot pepper flakes (dried chilies) 

* 9 Ball® (8 oz) half pint glass preserving jars with lids and bands


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. COMBINE garlic and salt in a small mixing bowl. Set aside.

3. HEAT vinegar to a boil in a large saucepan. Add sugar, stirring to fully dissolve. Reduce heat and simmer 5 minutes. Remove from heat. Add garlic mixture and hot pepper flakes, stirring well.

4. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

5. PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip: If you prefer less heat, adjust the amount of hot pepper flakes to suit your taste.


  1. Could I double this recipe or would it be better to just make it twice? Thanks!

  2. It would be fine to double it. ~~Granny


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