Pickled Chorizo

• 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

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.

sherry vinegar, rice vinegar, balsamic vinegar, soy sauce, spanish chorizo, mason

Taken from www.epicurious.com/recipes/food/views/pickled-chorizo-374123 (may not work)