Aleppo Peppers - how to salt process in the traditional Syrian manner

have been a fan of Aleppo Peppers since I first read Paula Wolfert's, Cooking of the Eastern Mediterranean, many year ago. This year I finally found seed and I've grown 4 plants in my backyard. They are producing a lot of peppers and they are starting to ripen. I have not been able to find out how they are traditionally dried. I understand that they are salt-cured/ dried before destemming, de-seeding and crushed. Does anyone know the traditional Syrian method for processing these peppers. Mostly, I would like to understand how the salt is used.