Pickled Chorizo

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.

No additional tips available.