This recipe appears in:In a Pickle: Pickled Kumquats
Save a bit of the winter citrus season by pickling kumquat halves in a slightly spiced vinegar syrup. Eat the fruit with cheese, meat or salad. The leftover liquid can be drizzled into sparkling water or whisked into vinaigrettes.
- 1 pound kumquats
- 1 1/2 cups white vinegar
- 1/2 cup granulated white sugar
- 1 teaspoon pickling salt
- 6 peppercorns
- 6 whole cloves
- 2 cardamom pods
- 1 star anise
- 1 thin slice fresh ginger
Wash kumquats and pick over for any that have soft spots.
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.
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.
In the same saucepan, combine vinegar, sugar and salt.
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.
Once the liquid has come to a boil, add the softened kumquats. Simmer for 1-2 minutes.
Remove pot from heat and funnel kumquats and liquid into prepared jars.
For shelf stable jars, wipe rims, apply lids and rings and process in a boiling water canner for 10 minutes.
If making as a refrigerator pickle, let jars cool thoroughly and then store in the refrigerator. Let pickles rest for 24 hours before eating.
Refrigerator pickles will keep 4-6 weeks. Unopened processed pickles will keep up to one year on the shelf.