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This is from the big Ball canning cookbook ‘Ball Complete Book of Home Preserving’. Easy to make, easy to can. Really tasty and NOT hot – a bit spicy, sweet and sour. Haven’t done so yet, but I am thinking that this would make a great salad dressing too by adding just a bit of oil after you open a jar?
Difficulty: Easy
Servings: 9 - 8 oz. jars
Ingredients
1/2 C finely chopped garlic
1 Tbsp salt
6 C cider vinegar
6 C granulated sugar
1/2 C Hot pepper flakes**
** You can adjust the amount of pepper flakes to your own liking.
Directions
Prepare canner, jars and lids.
In a small bowl, combine garlic and salt. Set aside.
In a large stainless steel saucepan, bring vinegar to a boil. Add sugar and stir until fully dissolved. Reduce heat and boil gently for 5 minutes. Remove from heat. Add garlic mixture and hot pepper flakes and stir well.
Ladle hot sauce into hot jars, leaving 1/2″ headspace. Remove air bubbles and adjust headspace, if necessary by adding hot sauce. Wipe rim. Center the lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner from heat. Wait 5 minutes, then remove jars, cool and store.
Categories: Boiling Water Bath, BWB Condiments, BWB Other, Canning, Gift Basket Goodies, Preserving
Submitted by: wvhomecanner on May 15, 2010
EmilyD says:
Hi Dede,
I made this recipe last week out of the Bernardin book. Is this sauce suppose to thicken? When I buy Thai Hot and Sweet Garlic dipping sauce in the store, it is somewhat thick and sticky, like plum sauce. But when I made this sauce last week, it remained watery. I bought clearjel today. Would you recommend using that while processing the dip?
Emily
On August 22, 2011 at 3:40 pm
Dede ~ wvhomecanner says:
Mine is watery too. I plan to use Clearjel to thicken if I make it again for sure. If you do so first, DO share!
dede
On August 22, 2011 at 9:29 pm
EmilyD says:
Hi Dede! About a week after originally canning this recipe, I bought clearjel and opened all my jars of Thai Hot and Sweet. I dumped them all into one pot and brought it to a boil, then added clearjel until it thickened to the consistency I wanted. Like plum sauce. Then I canned and water bathed again. My boyfriend opened a jar last week to try, and it’s all gone already. I tried it. It’s a bit vinegary to me, but he liked it.
On September 20, 2011 at 3:21 pm