Probably 24 hours. I have also strung them and air dried them if they are not too thick. Works especially well with cayennes. I don’t even split them just hang them using super long twist tie stuff. When dry I pierce a few holes in each one with a toothpick and put in a jar of Bertoli extra light olive oil. After a few days out on the counter the oil will start turning pink. I would just use a little bit of the oil in the pan.
OK. Thanks.
There are lots of warnings about peppers in oil and the risk of botulism, but heat deactivates the toxin so using it in cooking should be safe enough.
I don’t have a lot so I’ll try dehydrating them first. It won’t be much work.