Thai hot and sweet dipping sauce.

 We tried this recipe a few weeks ago and wow. However please note you need to let it sit a few days or weeks to get a nice blend of flavors. The vinegar was quite strong the first day, but by the time Christmas (a few days later) came around it was much nicer. The vinegar has mellowed out nicely and the hot peppers have not become too strong. We will see how strong they get in the next few months. If they get to strong the next batch will have less peppers, but we love it the way it is now and so does everyone I have given a jar to.

Thai Hot and Sweet Dipping Sauce

Water Bath Canning

Yields about 9 250 ml jars

½ cup (125 ml) chopped garlic (finely chopped)

1 tbsp (15 ml) pickling salt

6 cups (1500 ml) cider vinegar

6 cups (1500 ml) granulated sugar

½ cup (125 ml) dried chili flakes – this can be adjusted to taste. 

In a small bowl, mix garlic and salt; let stand 5 minutes.

Meanwhile, in a large, stainless steel saucepan, bring cider vinegar to a boil, over high heat.  Add sugar, cook and stir until dissolved.  Reduce heat; simmer 5 minutes.  Stir in garlic-salt mixture and chili flakes.  Remove from heat. 

Ladle hot condiment into a hot jar to within ½ inch (1 cm) of top rim (headspace).  Using non-metallic utensil, remove air bubbles.  Wipe jar rim removing any stickiness.  Center SNAP lid on jar; apply screw band securely and firmly until resistance is met – fingertip tight.  Do not over tighten.  Place jar in canner; repeat for remaining jars. Make sure the jars are completely covered with water..  

Cover canner; bring water to a boil.  At altitudes up to 1,000 ft (305 m), process (boil filled jars) for 15 minutes.  Wait 5 minutes then remove jars without tilting.  Cool upright, undisturbed 24 hrs; do not re-tighten screw bands.  After cooling check jar seals.  Sealed lids curve downward.  Remove screw bands; wipe and dry bands and jars.  Label and store jars in a cool, dark place.