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Malt-Vinegar Salt

Recipe photo courtesy of Jen Causey

A few minutes of work yield a summer's worth of this classic pub-fries seasoning. In addition to chips, we suggest you use it on steamed shrimp and crabs, and fried fish.

Source: Martha Stewart Living, July 2013
Total Time Prep Yield



Cook's Notes

To make the chips shown follow the recipe at, swapping out coarse salt for the malt-vinegar variety. Or try it on store-bought chips; the salt will adhere best if the chips are first warmed in a 350 degrees oven for a few minutes.


How would you rate this recipe?
  • patkaeseberg
    4 MAR, 2019
    I looked at several recipes before choosing this one. I liked the ingredients over others I saw. I also liked that it was simpler to make. I use this on numerous items such as my homemade chips. I was able to make it faster because I used my dehydrator. It took 3 hours at 140 degrees. I then put it in my processor and turned it back into salt. Awesome. I got the idea to use the dehydrator from other people's feedback. So thanks!
  • echelle35
    2 FEB, 2019
    I think the salt should have been teaspoons not tablespoons. I diluted it with more vinegar. It eventually dried and worked ok.
  • jessica19462
    3 OCT, 2015
    I made this recipe as suggested - it was REALLY runny, so I put it into my dehydrator. It was done in like 2 hours on the lowest temperature setting. Scuffing it up with a fork had little effect, since it was basically a solid rock, so I broke it into chunks and threw it all in my Vitamix, which resulted in a perfect, fine, powdery salt, similar to pickling salt (maybe that would have been a better choice than course salt?). I actually prefer fine salt for chips and fries - it adheres better.
  • klg320
    15 JUL, 2013
    I stirred and stirred and it never became a loose paste. Left it overnight and it remained a runny mess. What a disappointment, it seemed such a good idea.

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