Pickled Chorizo

6 ingredients
5 steps

Ingredients

  • 1/4 cup plus 1 tablespoon/100 grams sherry vinegar
  • 1/4 cup plus 1 tablespoon/100 grams rice vinegar
  • 1/4 cup plus 1 tablespoon/100 grams balsamic vinegar
  • 1/4 cup plus 1 tablespoon/100 grams soy sauce
  • 8 ounces/225 grams dried Spanish chorizo, cut into 1/8-inch (3-mm) rounds
  • One 1-pint Mason jar, sterilized

Directions

  1. 1
    In a bowl, combine the sherry vinegar, rice vinegar, balsamic vinegar, and soy sauce.
  2. 2
    Add the chorizo to the vinegar mixture.
  3. 3
    Stir to combine and put the mixture into a 1-pint Mason jar.
  4. 4
    Screw on the lid and refrigerate for 2 days.
  5. 5
    The chorizo is then ready to use.

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