Pickled Kumquats Recipe

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.
Read more: In a Pickle: Pickled Kumquats
- Yield:3 half pints
- Active time: 45 minutes
- Total time:24 hours
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
Directions
-
1.
Wash kumquats and pick over for any that have soft spots.
-
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.
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.
In the same saucepan, combine vinegar, sugar and salt.
-
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.
Once the liquid has come to a boil, add the softened kumquats. Simmer for 1-2 minutes.
-
7.
Remove pot from heat and funnel kumquats and liquid into prepared jars.
-
8.
For shelf stable jars, wipe rims, apply lids and rings and process in a boiling water canner for 10 minutes.
-
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.
Refrigerator pickles will keep 4-6 weeks. Unopened processed pickles will keep up to one year on the shelf.
This Recipe Appears In
In a Pickle: Pickled KumquatsAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
Comments
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT