Preserved Kumquats

Preserved Kumquats Recipe
James Carrier
Preserving lemons with salt, a common practice in the Middle East and North Africa, makes them a powerful seasoning agent. Treated the same, little orange kumquats undergo a similar metamorphosis. They also become particularly attractive, making a tasteful gift. Use them in any recipe that calls for preserved lemon, or in the simple red pepper relish,to serve with chicken, pork, beef, lamb, fish--or salad.

Yield:

Makes about 3 cups

Recipe from

Nutritional Information

Calories 6.2
Caloriesfromfat 0.0 %
Protein 0.1 g
Fat 0.0 g
Carbohydrate 1.6 g
Sodium 108 mg

Ingredients

1 pound (about 3 cups) kumquats
2 to 3 tablespoons drained large capers
1/4 cup kosher salt

Preparation

Rinse 1 pound (about 3 cups) kumquats. On 1 side, slit each lengthwise to the center. Put in a 3 1/2- to 4-cup jar with 2 to 3 tablespoons drained large capers. Add 1/4 cup kosher salt.

Cover airtight and freeze at least 8 hours. Place jar upside down in the refrigerator and let stand 24 hours. Use, or chill up to 1 month, turning jar over every 2 or 3 days to keep salt distributed.

Nutritional analysis per kumquat.

Note:

December 1998
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