Pickled Kumquats

You can never have too many side dish recipes, so give Pickled Kumquats a try. This recipe makes 3 servings with 266 calories, 3g of protein, and 1g of fat each. For $1.75 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is liked by 153 foodies and cooks. If you have cardamom pods, kumquats, star anise, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes about 24 hours. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. With a spoonacular score of 58%, this dish is good. Kumquats in Vanilla Syrup, Hearty Greens with Kumquats, and Spicy-Sweet Kumquats are very similar to this recipe.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 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.

 

Step by step:

1. 1

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

3. 2

4. 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.

5. 3

6. Place the halved kumquats in a small saucepan and cover with cold water. Bring to a boil and then turn off the heat.

7. Let the kumquats sit for five minutes.

8. Drain.

9. 4

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

11. 5

12. 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.

13. 6

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

15. 7

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

17. 8

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

19. 9

20. If making as a refrigerator pickle, let jars cool thoroughly and then store in the refrigerator.

21. Let pickles rest for 24 hours before eating.

22. 10

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

Nutrition Information:

covered percent of daily need