How To Make Easy Cucumber Chips: A Refreshing Healthy Snack
Cucumber Chips are so fun to make while also being nutritious and delicious. They are a fun low-carb snack and a good use of lots of leftover cucumbers from those cucumber plants you might have bustling with backyard cucumbers!
I recently purchased a food dehydrator to make my MREs (Meals Ready to Eat) for backpacking and camping adventures. I have been having a blast making my MREs, but also other food items like watermelon jerky, dried cherries (it’s cherry season), and now dehydrated cucumbers!
Now it is time to make dehydrated cucumber chips!
Quick Question, Can I Put Cucumbers in a Dehydrator?
Yes! Dehydrated cucumbers are an excellent chip replacement, a fun new salad topper, or ground up into a healthy seasoning. The flavor of the fresh cucumbers is intensified with the use of the dehydrator which makes for refreshing and flavorful chips.
Why I Made This Recipe
Jacob and I enjoy backpacking and camping and I love to make my homemade MREs. While it is easy to find minute rice at the store, items like dehydrated vegetables, beans, and lentils are a bit harder to find and can be a bit pricy.
Not only is my dehydrator used for MRE making but I am also preserving fruits and veggies from my garden and the local foods purchased from nearby farms.
I also enjoy making this recipe when I have an abundance of cucumbers in my garden!
What to do with Dehydrated Cucumbers
Serve as vegetable chips, a lovely potato chips replacement. Try them dipped in ranch or sour cream.
A Crunchy salad, grain bowl, salad topper
Pulverize into cucumber powder and add to onion powder, garlic powder, chili powder, garlic salt or sea salt, and pepper. Use this seasoning mix with meat or other proteins
Whisk into a vinaigrette with citrus or vinegar and olive oil.
Equipment
To make perfectly crisp dehydrated cucumber chips in the air fryer, you don’t need much—just a few simple tools:
Air Fryer with Dehydrate Setting (or Low Temperature Control): A model that goes down to around 120–150°F works best.
Sharp Knife or Mandoline Slicer: For consistently thin slices are key to even dehydration.
Cutting Board: For stability and safety while slicing
Parchment Paper or Air Fryer Liners (optional): Helps prevent sticking and makes cleanup easier.
Storage Container: Once your chips are fully dried and cooled, keep them in an airtight container or glass jar to maintain crispness. I’d recommend also using food grade oxygen absorbers just to make sure no moisture gets in there.
Ingredients
English Cucumber: Use any other cucumber you might have, andcut it into thin slices.
Salt (optional)
How to Make This Recipe
Prep The Cucumbers
Wash the cucumbers. You may leave the skin on or peel it depending on your preference. Slice the cucumber into thin, even slices. You may use a mandolin or a sharp knife to achieve consistent thickness. Aim for slices 1/8 to 1/4 inch thick. At this time, you have the option to add salt to the “chips” for flavor.
Dehydrate the Cucumbers
Arrange the cucumber slices in the dehydrator. Lay the cucumbers out in a single layer so they are not overlapping.
Set the dehydrator temperature to around 130°F. Let the dehydrator run for 8-10 hours. The exact time depends on the thickness of the cucumber slices, humidity, and dehydrator model.
The cucumber chips are ready when they are completely dry and crisp. They should easily snap when bent. If they still feel pliable, dehydrate for longer.
Storage Suggestions
Once fully dehydrated let the cucumber chips cool down to room temperature, then store them in an airtight container. They should stay fresh for several weeks if properly stored.
When stored in an airtight container or a resealable plastic bag in a cool, dry, and dark place. Dehydrated cucumbers can remain fresh and retain their quality for several months. The excess moisture from the chips in the dehydration process.
Are dehydrated cucumbers good?
Dehydrated cucumbers are good. They have a crunchy texture, and intense flavor, and are a healthy snack with a refreshing crispy texture. However, taste preferences are individualized and while some individuals enjoy them others may not.
How do you prep cucumbers for dehydration?
To prepare cucumbers for dehydration you must keep three things in mind.
Choose: Choose fresh firm cucumbers with smooth skin. Avoid cucumbers that are overripe, bruised, or have soft spots.
Wash: Rinse the cucumbers under cool running water to remove dirt or residue. You have the option to use a vegetable brush to gently scrub the skin if planning on keeping the skin on.
Slice: Using a mandolin slicer or a sharp knife, slice the cucumbers. Each slice should be about ⅛ to ¼ inch thick. The uniform thickness of the slices ensures even dehydration.
What else can I use a dehydrator for?
You can make homemade fruit roll-ups, crunchy snacks like apple chips, strawberry chips, and of course cucumber chips, and you can make your backpacking meals! I love to make backpacking meals with leftover veggies and fruit from the farmer’s market or my garden.
Like This Dehydrated Cucumber Recipe? Try These Too!
Wash the cucumbers. You may leave the skin on or peel it depending on your preference.
Slice the cucumber into thin, even slices. You may use a mandolin or a sharp knife to achieve consistent thickness. Aim for slices 1/8 to 1/4 inch thick.
Optional to add salt a this time to the "chips" to season.
Dehydrate the Cucumbers
Arrange the cucumber slices in the dehydrator. Lay the cucumber out in a single layer so they are not overlapping.
Set the dehydrator temperature to around 130°F. Let the dehydrator run for 6 to 10 hours. The exact time depends on the thickness of the cucumber slices, humidity, and dehydrator model.
The cucumber chips are ready when they are completely dry and crisp. The should easily snap when bent. If they still feel pliable, dehydrate for longer.
Once fully dehydrated let the cucumber chips cool down to room temperature, then store in an airtight container. They should stay fresh for several weeks if properly stored.
Author Bio: Sarah Harper, MS, RD, LDN, is a registered dietitian and recipe developer at The Addy Bean. She creates plant-forward, approachable recipes and has tested countless dehydrator snacks—so you can count on her tips for perfectly crispy cucumber chips.
Easy Homemade Cherry Jam without Pectin (Small Batch)
This is a no Pectin, no canning recipe! I like to call recipes like this homemade freezer jam because I use my freezer to preserve the small jars! I don’t use pectin, water bath, or any canning equipment. Rather, I cook down the fruit, in this case cherries, pick my citrus, this this case lime, and add a touch of sugar. Sometimes I may include other ingredients such as homemade vanilla extract, fresh ground nutmeg, or even some chia seeds!
This recipe could also be seen as a preserves or rather cherry Preserves recipe. But I like the cozy thought of eating a delicious jam, on a toasted peeve of sourdough bread. So, I refer to this as a jam, but call it whatever you wish!
More Reasons Why I Love This Recipe
Got cherry trees? This is one of the easiest way to use up lots of cherries! During cherry season you can take simple ingredients like fresh ripe cherries, citrus and a bit of sugar and make the best jam, better than anything you can get in the store! I love to make batches of fruit freezer jams, such as cherry lime, peach, and strawberry rhubarb, freeze it and enjoy it year round.
So good with sour cherries! This is a great recipe for sour cherries. you can customize the recipe to make it your own by changing the amount of sugar per your taste preferences!
The best for brunches and gatherings. It’s also wonderful to bring to a family gathering! It’s so easy to pick if a fresh loaf of bread from your local bakery, slice it up, and serve it with homemade jam and butter! My sister recently made a batch to bring to the beach, I thought about it but I had precious space in my luggage due to flying across the country. We ate up her jam within days. Such an easy way to bring the coziness of home to your vacation home!
Tools you will need
Cherry pitter – I highly recommend using one of these because it makes removing pits from fresh cherries so much easier.
No cherry pitter? Try household alternatives:
Metal straw or chopstick: push it through the stem end into an empty bottle or your hand-held cherry – Source: The Pioneer Woman
Piping tip: place a small round piping tip (~ 3/16″–¼”) over your finger, then press the cherry’s stem end down to pop the pit out – Source: Food Network
Medium saucepan – For simmering the cherries, sugar, and lime juice
Wooden spoon or heatproof spatula – To stir the jam as it cooks
Potato masher or fork – To gently mash the cherries as they soften
16 oz freezer‑safe mason jar with straight sides (wide mouth) – Such as Ball’s freezer‑safe jam jar; the straight-sided design prevents cracking during freezing.
Funnel (optional) – Helps transfer the jam into the jar with less mess
Clean towel or paper towel – For wiping the jar rim before sealing
Cherry Lime Spoon Jam Ingredients
Cherries: I like using dark red sweet cherries for a rich, jammy flavor or tart cherries for a brighter, tangier result. Both work well, and frozen cherries are fine if thawed first.
White sugar or maple syrup: Sugar helps the jam set and stay safe in the fridge. Use white sugar for a classic result or maple syrup for a softer set and more natural flavor.
Lime juice: Adds acidity for balance and helps preserve the jam. Lemon juice works too if that’s what you have on hand.
Other Possible Ingredient Additions
Natural pectin: Helps the jam set firmer. Chia seeds: Adds fiber and thickens naturally. Vanilla extract: Adds a warm, sweet note.
Almond extract: Just a drop adds a cherry pie vibe. Cinnamon: For a hint of spice. Other fruits: Try mixing in berries or stone fruit.
How To Make This Recipe
1. Prep the Fruit Wash and pit your cherries if you haven’t already. You can roughly chop or halve them to help them break down faster during cooking.
2. Combine and Cook Add the pitted cherries, sugar, and lime juice to a medium saucepan. Stir everything together and set over medium-high heat.
3. Simmer and Mash As the mixture begins to heat, the cherries will release their juices. Simmer gently, stirring often to prevent sticking or burning. Use a potato masher or fork to mash the fruit to your desired texture.
4. Cook Until Thickened Continue simmering until the jam thickens slightly and looks glossy. This usually takes about 15–20 minutes. The hot jam will thicken more as it cools.
5. Jar It Up Remove the pan from heat and let the jam cool slightly. Carefully ladle or pour the jam into a clean, freezer-safe, wide-mouth 16 oz mason jar. Leave about ½ inch of headspace at the top to allow for expansion in the freezer.
6. Wipe and Seal Wipe the rim clean and secure the lid. Let the jar cool completely at room temperature before moving it to the fridge or freezer.
Recommended Storage
Here are some tips to help with storage.
Fridge: Store in the refrigerator for 2-3 weeks. Two weeks is on the safe side. Mine rarely make it to 15 days, I like to keep them in 8oz mason jars. Always use a clean spoon to avoid introducing bacteria, and discard if you notice mold, bubbling, or an off smell.
Freezer: For longer storage, transfer to a freezer-safe, straight-sided mason jar (like Ball’s 8 oz or 16 oz freezer jars). Leave ½ inch of headspace to allow for expansion during freezing. This helps prevent jars from cracking.
Dripping over some cheese atop a delicious cracker: sweet, salty, and perfect for snacking
Recipe Tips
Keep in mind, this recipe is SUPER customizable. There is no exact science to freezer jam, maybe why I love it so much. Most of the time, I go by vibes.
Use more or less sugar to your liking
Taste Your Fruit! The best way to make sure your jam will taste amazing is use amazing tasting fruit! always taste the fruit
Know that fresh fruits or frozen works for this recipe. You can even freeze your fruit then turn it into jam later if you like
Make a small batch for more varieties of freezer jam all year long – blueberry, blackberry, currant, cherry, rhubarb, strawberry. Better than anything you would find at your local grocery store.
Cooking time is not exact. I go by vibes but the time range I provided is about what you need. Feel free to adjust that to your liking much like the other ingredients.
Add pitted, chopped cherries, sugar, and lime juice to a saucepan over medium-high heat. Stir occasionally as it heats.
Simmer and Mash
Once the cherries release their juices, reduce to a simmer. Mash with a fork or potato masher and continue cooking 10–20 minutes, stirring often, until thick and glossy.
Cool and Store
Remove from heat and let cool slightly. Pour into a clean 16 oz freezer-safe jar, leaving ½ inch at the top. Wipe the rim, seal, and let cool completely before refrigerating or freezing.
It’s summertime here in the PNW, and fruit is bursting from fruit stands, roadside pick-your-owns, farmers markets, and local farm pickups! This is the time of year when I’m in my jam-making era. I love to make batches of raspberry, blueberry, cherry, rhubarb, and strawberry jams and freeze them, often called freezer jam. Since I don’t can my jams and have a huge deep freezer, I just keep them in a basket, ready to go whenever I need a new jar.
Making your own jam is so easy and delicious you’ll wonder what took you so long to start! This recipe is pectin-free, super simple, and has no high-fructose corn syrup. It uses less sugar than store-bought jam and is the perfect way to save the flavor of in-season fruit year-round!
This recipe is meant to be fun and flexible, no need to stress about exact measurements. Go by feel, trust your taste buds, and make it your own! So let’s dive into how to make fruit jam in your very own kitchen.
My Favorite Fruits to Make Jam
I use different fruits depending on what I have on hand, sometimes I even mix a few together in one batch. The other day, I made a huckleberry-cherry jam with lime juice and served it over chia pudding, and it was delightful!
For that recipe, I used frozen huckleberries from last season and fresh cherries from my local farm pickup. It was so much better than store-bought jam.
Blueberries
Raspberries
Blackberries
Cherries
Apricots
Huckleberries
Strawberries
Figs
Peaches
Rhubarb — honestly, this is how I work rhubarb into most of my recipes! I love it in dressings, breads, ice cream, parfaits, and especially with strawberries.
P.S. Cranberry sauce is basically a freezer jam! It’s so good on brie, grilled cheese sandwiches, and of course roasted turkey. When I make cranberry sauce, I like to add orange juice and at least ¼ cup of sugar per 1½ cups of cranberries.
P.P.S. You can absolutely use frozen fruit to make jam! Check out my Strawberry Jam recipe with frozen strawberries.
The Citrus Fruits in My Jams
Lemons or Limes: Depending on the jam and the flavors I’m going for, I’ll use lemon juice, lime juice, or sometimes both! Lime pairs really nicely with cherries, raspberries, and strawberries. I love lemon with blueberries, rhubarb, oh, and strawberries too, lol.
Other Additions To Homemade Jam
Cinnamon: warm, cozy flavor
Lemon or lime zest: brightens up the jam
Sugar: adjust to taste
Salt: just a pinch to balance sweetness
Vanilla extract: adds depth and a bakery-like flavor
Honey or maple syrup: great natural sweeteners
Fresh herbs: think basil, thyme, or mint for a fun twist
Tools For This Recipe
These are just suggested tools. I’ve made a small batch of cherry jam with nothing more than a pot, a jar, and a rubber spatula.
Clean jars with lids: I like mason jars with screw bands and label the top with the name of the jam and the date it went into the freezer
Wooden spoon or silicone spatula: for stirring and scraping the pot
Potato masher (optional): handy for breaking down chunkier fruit
Pot: a medium or large saucepan works great
Ladle (optional): makes it easier to transfer hot jam into jars
Clean towel: perfect for wiping jar rims and keeping things tidy
Ingredients in your Homemade fruit jam
1.5 cups of fruit (i.e. strawberries, cherries, figs)
1-2 tbsp citrus (lemon, lime, or even orange)
1-2 tbsp sugar (honey, white sugar, coconut sugar, agave)
1-2 tbsp water (if needed) – depending on the fruit I may omit (i.e. strawberries)
These measurements are meant to be playful and flexible. Jam-making shouldn’t feel stressful or exact, so have fun and experiment with what tastes good to you!
Step-By-Step Instructions To Making Homemade Jam
Making jam at home is easier than you think, and you don’t need any fancy equipment. Here’s a simple method you can use with almost any fruit you have on hand, berries, cherries, peaches, or a mix!
Prep the Fruit
Wash your fruit, remove any pits or stems, and chop if needed.
Combine Ingredients
Add the fruit to a medium saucepan with sugar and a squeeze of lemon juice (about 1 tablespoon per 1.5 cups of fruit). Stir to combine.
Cook the Jam
Set the pan over medium heat. As it heats up, the fruit will start to break down and release its juices.
Stir frequently so the mixture doesn’t stick or burn on the bottom.
If you want a smoother texture or need to break down chunkier fruit (like peaches or rhubarb), use a potato masher once the fruit softens a bit.
Check for Doneness
As the jam cooks, it will start to thicken and bubble. Watch the top of the jam for big, rolling bubbles, that’s a good sign it’s cooking down!
When the jam reaches a hot, thick consistency and you can drag a spoon through it without the liquid immediately filling in the gap, it’s ready. This usually takes about 10–20 minutes, depending on the fruit and its water content.
Cool and Store
Let the jam cool slightly before transferring to clean jars.
Store in the fridge or freeze for later, no canning required!
Storage Suggestions
Here’s how to keep your jam fresh and tasty:
Freezer Jam: Leave ½–1 inch of space at the top of 8–16 oz jars to allow for expansion. I love popping jam in the freezer even if I’ll use it within a couple of weeks. It keeps beautifully for up to 6 months if you want to be on the safe side.
Refrigerator Jam: Store in a clean jar and enjoy within 2–3 weeks.
Jam Pairings
Homemade jam is way more versatile than toast. Here are some of my favorite ways to use it:
The best PBJ of your life
The best grilled cheese of your life
Swirled into yogurt or cottage cheese
Stirred into oatmeal
A delicious spread for cheese and cheese boards
Over ice cream
Whisked into dressings
Tips For How To Make Fruit Jam
Make sure the fruit tastes good! If the fruit isn’t tasty to begin with, no amount of sugar or cooking will fix it, start with the best-tasting fruit you can find.
Go picking! It’s so cost-efficient and fun. Head to a u-pick farm with family or friends, and you’ll usually pay way less per pound than grocery store prices. Plus, it’s a great summer activity.
Buy in bulk to save money. Grab those big crates of berries or stone fruit at the farmers market or store; you’ll get a better deal and have plenty for jam-making.
Shop local and in season whenever you can. Supporting local farmers keeps your community strong and usually means fresher, better-quality fruit. When fruit is at its peak, buy extra and freeze it so you can enjoy that fresh summer flavor long after the season ends.
Adjust the sugar to your taste. Sometimes I’ll use just a touch of honey, and other times I’ll go sweeter, especially with tart fruits like rhubarb, cranberries, or some blueberries. Jam is super flexible, so add as much or as little sweetness as fits your taste.
Wash your fruit, remove any pits or stems, and chop if needed.
Add the fruit to a medium saucepan with sugar and a squeeze of lemon juice (about 1 tablespoon per 1.5 cups of fruit). Stir to combine.
Set the pan over medium heat. As it heats up, the fruit will start to break down and release its juices.Stir frequently so the mixture doesn’t stick or burn on the bottom.
If you want a smoother texture or need to break down chunkier fruit (like peaches or rhubarb), use a potato masher once the fruit softens a bit.
As the jam cooks, it will start to thicken and bubble. Watch the top of the jam for big, rolling bubbles, that’s a good sign it’s cooking down!When the jam reaches a hot, thick consistency and you can drag a spoon through it without the liquid immediately filling in the gap, it’s ready. This usually takes about 10–20 minutes, depending on the fruit and its water content.
Let the jam cool slightly before transferring to clean jars.Store in the fridge or freeze for later, no canning required!
Notes
This recipe is meant to be fun and flexible, no need to stress about exact measurements. Go by feel, trust your taste buds, and make it your own!
5-Minute Peanut Butter Maple Syrup Dip for Fruit and Pancakes
This recipe is for the peanut butter lover! I love this quick, homemade syrup when I want a sweet and nutty drizzle for fresh sliced apples or freshly flipped banana pancakes. It’s naturally sweetened, comes together in minutes, and takes your Sunday morning breakfast game to the next level, especially when you’re cooking for friends or loved ones.
But it’s not just for pancakes. I love using this dip in other ways too. One of my favorite ways is to swirl of this sauce over strawberries and Greek yogurt. It’s warm, cozy, and just the right amount of indulgent.
Why You’ll Love This Homemade Peanut Butter Syrup
I love how fast this peanut butter syrup comes together. It only takes about five minutes with a quick stir on the stovetop.
I use maple syrup to keep it naturally sweet without any refined sugar. It’s super versatile too. I drizzle it over pancakes, waffles, oatmeal, or fresh fruit, depending on what I have around.
It’s one of those simple recipes that both kids and adults really enjoy. It’s sweet enough for a midday snack but also perfect for a weekend brunch spread.
What You’ll Need
You only need 5 simple ingredients! My favorite type or recipe.
Creamy peanut butter: Creamy for a smoothie sauce, use chunky peanut butter if you love a little crunch. Use homemade or store-bought!
Pure maple syrup: For a deeper flavor, you can swap in brown sugar.
Vanilla extract: Adds warmth and rounds out the flavor.
Ground cinnamon: Optional, but adds a cozy touch.
Milk: A splash helps adjust the consistency if it gets too thick (any kind works: dairy or non-dairy).
How to Make It
This recipe comes together in 3 easy steps.
Combine Ingredients In a small saucepan over low heat, stir together the peanut butter, a little vanilla extract, cinnamon, and maple syrup.
Warm and Serve Gently heat the mixture, stirring continuously, until it’s fully combined and smooth. Add a splash of milk if needed to reach your desired consistency. Tip: Stir continuously to prevent sticking or burning.
Serve Warm Enjoy immediately with your favorite dippers or store for later. Tip: If storing, reheat gently and add a splash of milk to thin it back out.
Variations of This Peanut Butter Syrup Recipe
This recipe can be adapted to meet your ingredients and preferences!
Want some spice!? A dash of cayenne or ginger adds a spicy kick.
For chocolate lovers, stir in 1 tsp cocoa powder to make a chocolate peanut butter sauce, additionally you could use a nut butter that is already flavored with chocolate like JEM Organics Chocolate Hazelnut
Serving Suggestions
Don’t stop at pancakes and apples, this sauce goes with so much more:
Breakfast and Snacks
Sliced pears or strawberries. A Classic
As a pretzel dip. Especially with a chocolate variation!
The perfect topping over waffles or French toast. Chocolate chips optional!
Drizzled on oatmeal or yogurt parfaits. Maybe my favorite way to use this syrup.
For a fun coffee recipe, try this swirled into latte for a Peanut Butter Cookie Latte. Add chocolate sauce for a chocolate peanut butter latte.
Desserts
Paired with dark chocolate squares
A fantastic topping for brownies, bread pudding, or ice cream sundaes. OMG BROWNIE SUNDAES.
How to Store This Peanut Butter Syrup Recipe
This peanut butter maple dip keeps well if you have leftovers, or if you want to make it ahead of time for easy breakfasts and snacks.
Fridge: Store in an airtight container or small jar in the refrigerator for up to 5 days.
Reheat: Gently warm it on the stovetop or in the microwave in 10–15 second intervals, stirring in between.
Tip: The dip thickens as it cools, so add a splash of milk when reheating to loosen it up if needed. (I mentioned this one earlier but it really works!)
This Agrodolce Sauce with Red Onion is a simple sauce and magical addition to almost any meal.
I enjoy making this every fall and winter to pair simply with roasted veggies or I make this in the spring and summer to pair with fresh burrata cheese and fresh tomatoes with crust bread. This Agrodolce Sauce with Red Onion elevates the simplest of dishes to unforgettable memories.
What Is Agrodolce Sauce?
Agrodolce is a classic sour Italian condiment that balances sweet flavors with sour flavors, its name literally means “sour and sweet” in Italian. It’s typically made by combining sweet elements like honey or sugar with vinegar or another acidic ingredient to create a sauce that’s bright, bold, and versatile.
Agrodolce can be thick and syrupy or light and pourable, depending on how long it’s reduced. It’s a delicious way to bring contrast and complexity to everything from roasted vegetables and grains to meats and seafood. There’s no single way to make it, taste as you go and adjust until you find your favorite balance.
Why I Made This Agrodolce Recipe
I love simple recipes with big flavors. This scrumptious sauce can be added to simple roasted or air-fried squash, Brussel sprouts, root vegetables, salmon, chicken, or baked tofu.
Red Onion: Another onion like shallots can be used
Herbs: Like rosemary and thyme
Avocado Oil: Olive oil works as well.
Honey: Option to sub for maple syrup
Red Chili Flakes: For a little kick
Apple Cider Vinegar: Option to use red wine vinegar, balsamic vinegar, or other vinegar of choice.
Salt & Pepper
Swaps and Additions
One of my favorite things about this recipe is it is so easily customized to the cooks liking! Because this recipe is flexible and easy to customize it goes well with almost everything!
Swap the onion: While red onions bring a vibrant color and natural sweetness, you can also use yellow onions for a slightly milder flavor or sweet onions for a sweeter sauce.
Switch up the fruit: Tart cherries are a great alternative, especially if you enjoy a tangier bite. Other add-ins include golden raisins, dried chopped cherries, sliced grapes, or other fruits that add a pop of sweetness and texture.
Citrusy finish: Juststir in a little lemon zest.
For Balance: To balance the sweet and sour, try seasoning with black pepper or a pinch of smoked paprika for a subtle, savory smokiness.
How to Make This Recipe
Sauté the Aromatics In a medium saucepan over medium heat, warm the avocado oil. Add the rosemary, thyme, and red onions. Sauté for about 5 minutes, stirring occasionally, until the onions are caramelized and fragrant.
Add Sweeteners and Vinegar Stir in the honey and red pepper flakes. Cook for another 1–2 minutes until everything starts to thicken slightly and take on a syrupy consistency with a touch of heat. Turn off the heat and stir in the apple cider vinegar.
Final Step: Season and Store Taste and adjust with salt and pepper as needed. Let cool before transferring to an airtight container. Store in the fridge for up to one week.
Serving Suggestions
This versatile condiment brings the perfect balance of sweet, tangy, and savory to a wide variety of dishes. Here are some of my favorite ways to use Agrodolce Sauce with Red Onion:
Chicken Agrodolce: Spoon it over seared or roasted chicken thighs or chicken breasts for an easy, flavor-packed dinner.
Air Fryer Tofu: A little goes a long way with crispy tofu for a plant-based twist.
Roasted or Cooked Vegetables: Especially delicious with Brussels sprouts, sweet potatoes, or carrots.
Meaty Fish: Try it with salmon, mackerel, or even swordfish for a restaurant-worthy meal.
Grain Bowls & Salads: Drizzle over farro, quinoa, or warm greens for extra depth.
Pizza & Sandwiches: Add a layer of flavor to veggie or cheese pizzas, paninis, or grilled cheese.
Cheese Plates: Serve alongside creamy goat cheese, aged cheddar, or burrata for an elevated appetizer. Make it even better with some fresh crusty sourdough bread!
Top with a sprinkle of fresh parsley or fresh rosemary to tie everything together. This sauce also makes a festive addition during the holiday season, perfect for entertaining or gifting.
Common Mistakes to Avoid
Even a simple recipe like agrodolce has a few spots where things can go sideways. Here’s what to watch out for:
1. Rushing the onions Don’t crank the heat too high. For that rich, caramelized flavor, let the onions cook slowly over medium heat until soft and golden. If you rush this step, they’ll end up bitter instead of sweet.
2. Skipping the acid The vinegar is what gives agrodolce its signature tang. Without it, the sauce will taste flat and overly sweet. Don’t skip it, and don’t add it too early or it may cook off before it has a chance to balance the flavors.
3. Overdoing the sweeteners It’s easy to go overboard with honey or dried fruit. Use a light hand and adjust to taste at the end. You’re looking for a perfect balance of sweet and sour, not a sticky syrup.
4. Not seasoning to taste Always finish with salt and black pepper. These simple seasonings enhance all the other flavors and make the sauce pop.
This Agrodolce Sauce with Red Onion is sweet, sour, and delicious. It is the perfect compliment for roasted veggies, baked tofu, or sandwiches, and salads.
Garlicy Sweet Soy Glaze: Like Hello Fresh! & Inspired by Kecap Manis
Obsessed with that sticky-sweet sauce from your Hello Fresh meals? Now you can make a version of the Hello Fresh Sweet Soy Glaze at home! If you’ve been looking for a hello fresh sweet soy glaze recipe to recreate that bold, umami-rich flavor, this one’s for you.
Inspired by Indonesian kecap manis, this garlicky sweet soy glaze blends soy sauce, brown sugar, garlic, and ginger into a perfectly balanced sauce that’s sweet, salty, and savory.
Whether you keep it mild or add a spicy kick, this easy homemade glaze works with plant-based dishes or classic proteins—and once you try it, you’ll want to drizzle it on everything.
Three Reasons Why You Will Love This Recipe
First, the best part about this recipe is that it is super simple to make!
Second, sauces like this one elevate underrated dishes into a masterpiece. I use this recipe over raw cucumbers, fluffy rice, and with a crispy tofu dinner, but don’t stop there! The savory flavors of this tasty sauce elevate so many dishes.
Third, this recipe is inspired by a delicious Indonesian sauce, called Kecap Manis. Kecap Manis is a sweet, dark, and molasses-like sauce often used in Indonesian dishes like roasted chicken, grilled fish, and fried tofu.
Interested in more Indonesian recipes? I recommend exploring Marvella’s food blog What to Cook Today. This blog has an array of vegan, vegetarian, and flexitarian recipes. Marvellina previously worked as a Registered Dietitian and was born in Indonesia. She has many Indonesian recipes including a Easy Homemade Kecap Manis recipe!
Honey or maple syrup (for vegan): you could also use white sugar or coocnut sugar
Garlic: I prefer to use fresh but you could sub for garlic powder in a pinch
Fresh Ginger
Rice vinegar, white wine vinegar, or apple cider vinegar: for that tangy flavor
Optional ingredients: chili flakes, sesame seeds, or even a bit of sesame oil. For a thinner sauce use a tbsp water one at a time until desired consistency is reached.
How to Make This Recipe
In a small saucepan, on medium-high heat, combine all of the ingredients. Heat the mixture over medium heat, stirring occasionally to bring all the ingredients together. Continue to cook on medium heat for 4-6 minutes.
Once the sauce is thickened, it is time to remove from the saucepan from the heat. Then let the glaze cool.
Serve this recipe as a dipping sauce for spring rolls, drizzled over grilled proteins such as pork tenderloin, ground beef, baked tofu, vegetables such as blanched green beans, or with stir fried bell pepper, or simply spooned over buttery rice garnished with scallion greens.
Store leftovers in an airtight container in the refrigerator for about a week.
How to Store and Use for Meal Prep
Make a batch. Use it all week. This sweet soy glaze stores beautifully and tastes even better the next day.
Storage: Keep in an airtight container in the fridge for up to 1 week.
Reheat: Warm gently in a saucepan or microwave. Add a splash of water if it gets too thick.
Creative Ways to Use This Sweet Soy Glaze
This glaze isn’t just for stir-fries. Its rich, sticky, sweet-savory flavor can finish a dish or pair beautifully with something spicy like sriracha mayo.
Try it:
Drizzled over sushi rolls or cucumber boats
As a glaze for roasted or grilled chicken (or tofu)
Spooned over fragrant jasmine rice
Poured on top of grain bowls with a squeeze of lime
Stirred into veggie-packed stir-fries
As a sticky sauce for sautéed or oven-baked veggies
Served as a dipping sauce for salmon bites, dumplings, egg rolls, or fried wontons
Coating crispy tofu or chicken wings for a sweet-and-savory twist
FAQ (ask a dietitian!)
Is hoisin sauce the same as sweet soy sauce?
Hoisin sauce and sweet soy sauce are not the same. Hoisin, commonly used in Cantonese cuisine, is a combination of soybeans, garlic, chili peppers, sugar, and various spices including Chinese five-spice powder.
Sweet Soy Sauce, also known as Kecap Manis, is popular in Indonesian cuisine. Kecap Manis is made from soy sauce and sugar.
What makes glaze thick?
There are several ways in which you can make glaze thick. Below are my 3 favorite ways to thicken a glaze.
Reduction: Reduction is a culinary technique used to thicken and intensify the flavors of a liquid by simmering or boiling it, causing some of the water content to evaporate. This technique thickens and intensifies the flavors of a mixture such as soup, sauce, or glaze.
Cornstarch or flour: Adding cornstarch or flour to a glaze thickens it. The starches absorb liquid and created a thicker consistency when heat is involved.
Sugar: Sugar can thicken a glaze, like this Garlicy Sweet Soy Glaze. The sugar becomes more viscous and sticks as it cooks. You can use brown sugar, maple syrup, or honey.
Does sweet soy sauce have gluten?
Usually, Sweet Soy Sauce has gluten. Sweet soy sauce is made with soy sauce and regular soy sauce’s primary ingredient is wheat. However, you can make sweet soy sauce or this Garlicy Sweet Soy Glaze with Tamari or Gluten-free soy sauce.
Is there a sweet soy sauce substitute?
Other than making it yourself with either Marvella’s recipe or my Garlicy Sweet Soy Glaze recipe, there are several possible substitutes you may use depending on the recipe or dish.
Hoisin Sauce – A thick fragrant sauce often used in Cantonese cuisine.
Oyster Sauce – A viscous dark condiment made from oyster extracts. Oyster sauce is commonly used in Chinese, Thai, Malay, and Vietnamese culinary traditions.
Tianmian Sauce – A sweet sauce made from wheat, beans, and sugar often used in Northern and Northeastern Chinese cooking.
¼cuphoneyoption to use maple syrup, brown sugar, or coconut sugar
3clovesminced garlic
1tbsprice wine vinegar
1tspminced ginger
1tspred chili flakesoptional
1tspcornstarchsee recipe notes
Instructions
In a small saucepan, combine all of the ingredients. Heat the mixture over medium heat, stirring occasionally to bring all the ingredients together. Continue to cook on medium heat for 4-6 minutes.
Once the sauce is thickened, it is time to remove from the saucepan from the heat. Then let the glaze cool.
Serve this recipe over grilled meat, baked tofu, or vegetables.
Store leftovers in an airtight container in the refrigerator for about a week.
Notes
I use 1 tsp cornstarch to thicken this glaze. Option to continue to add cornstarch 1/2 tsp at a time and whisk until desired consistency is reached.If glaze becomes too thick, add 1 tsp of water and whisk until desired consistency is reached.
