What can I make with vinegar-soaked chilli peppers? I misread a fermentation recipe and ended up putting a pile of chopped chilli peppers in a jar of vinegar with huge helpings of rock salt. It’s been left overnight, unrefrigerated. 

Can I recover this into some kind of hot sauce?
This sounds like it would be an excellent condiment on deli-style sandwiches, serving a similar role to giardiniera.  Just make sure to be careful with portioning, as vinegar/salt/spicy is a combination of flavors that could easily take over if you use too much.