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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

Ingredients

Directions

Cook's Notes

To make the chips shown follow the recipe at marthastewart.com/potatochips, 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.

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38
  • 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.
    Reply
  • 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.
    Reply

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