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.

Pickled Kumquats

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About This Recipe

Yield:3 half pints
Active time:45 minutes
Total time:24 hours
Special equipment:mason jars, canning pot
This recipe appears in: In a Pickle: Pickled Kumquats

Ingredients

  • 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

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.

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