Meat, Fish, Soup, Stews, and Savory Sauces

Thai Hot and Sweet Dipping Sauce

Perfect for cold Thai rice paper rolls, this sauce is also delicious with any type of deep-fried Asian appetizer, such as spring rolls, chicken balls or wontons. Try it alongside grilled chicken or perk up your next homemade salad dressing with a few tablespoons.


  • 1/2 cup (125 ml) chopped garlic
  • 1 tbsp (15 ml) salt
  • 6 cups (1.5 L) cider vinegar
  • 6 cups (1.5 L) granulated sugar
  • 1/2 cup (125) chili flakes


  • Place 9 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • In small bowl, mix garlic and salt; let rest 5 minutes.

  • Meanwhile, in a large, stainless steel saucepan bring cider vinegar to a boil, over high heat. Add sugar and stir, mixing until fully melted. Reduce heat to medium-low and simmer 5 minutes. Remove from heat.

  • Add garlic/salt mixture and chili flakes. Stir well.

  • Ladle sauce into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*

  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.



June 26, 2017



this is a delightfully delicious sauce. i originally only pictured using it for a recipe we make called "egg roll in a bowl", but we've also used it on fried fish and good southern greens. two notes: this made 10 half-pint jars for us. next time i'll halve the recipe as i'm not sure we'll use that much at a time. secondly, 1 full head of garlic, minced/chopped equals about 1/4 cup. hence, in this recipe, two full heads measures well.