Pickled Chorizo

Name: Pickled Chorizo
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

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

In a bowl, combine the sherry vinegar, rice vinegar, balsamic vinegar, and soy sauce.
2

Add the chorizo to the vinegar mixture.
3

Stir to combine and put the mixture into a 1-pint Mason jar.
4

Screw on the lid and refrigerate for 2 days.
5

The chorizo is then ready to use.