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Preserved Kumquats

James Carrier
Yield Makes about 3 cups
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.

Ingredients

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

Nutrition Information

  • calories 6.2
  • caloriesfromfat 0.0 %
  • protein 0.1 g
  • fat 0.0 g
  • carbohydrate 1.6 g
  • sodium 108 mg

How to Make It

  1. 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.

  2. 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.

  3. Nutritional analysis per kumquat.