MALT-VINEGAR SALT
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.
Provided by Martha Stewart
Time P1D
Yield Makes 1/2 cup
Number Of Ingredients 3
Steps:
- Stir all ingredients together until a loose paste forms. Pour onto a rimmed baking sheet and spread into a thin layer. Let stand at room temperature, uncovered, 1 day. The paste will dry into a hard, cohesive sheet.
- Rake and mash sheet with a fork until it develops the texture of coarse salt. Transfer to a container with a tight-fitting lid and store in a cool, dry place up to 3 months (that is, if it lasts that long).
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