Procedures

1. 1

   Wash kumquats and pick over for any that have soft spots.

2. 2

   Using a sharp paring knife, trim off the stem end and cut the kumquats in half. Pop out any visible seeds with the tip of your paring knife.
   

3. 3

   Place the halved kumquats in a small saucepan and cover with cold water. Bring to a boil and then turn off the heat. Let the kumquats sit for five minutes. Drain.

4. 4

   In the same saucepan, combine vinegar, sugar and salt.

5. 5

   Place spices in the center of a length of cheesecloth or in a tea infuser and put into the pot with the vinegar and sugar. Bring to a boil.

6. 6

   Once the liquid has come to a boil, add the softened kumquats. Simmer for 1-2 minutes.

7. 7

   Remove pot from heat and funnel kumquats and liquid into prepared jars.
   

8. 8

   For shelf stable jars, wipe rims, apply lids and rings and process in a boiling water canner for 10 minutes.

9. 9

   If making as a refrigerator pickle, let jars cool thoroughly and then store in the refrigerator. Let pickles rest for 24 hours before eating.

10. 10

    Refrigerator pickles will keep 4-6 weeks. Unopened processed pickles will keep up to one year on the shelf.