Pickled chorizo is a harmonious blend of acid and fat that makes something more than the sum of its parts. The sweetness of the vinegars helps balance the heady spice blend of Spanish chorizo. It’s wonderful folded into a ragout of chickpeas or giant lima beans. Pickled chorizo is an intriguing note with marinated raw seafood. It’s delicious as an ingredient in soups and stews, softening the texture of the chorizo and permeating the liquid with its flavor. The resulting vinegar is a wonderful ingredient on its own, for salads and sauces, where that meaty, spicy note helps bring everything else into focus.

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

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

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