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.
This recipe goes with Kumquat-Red Pepper Relish
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- Calories: 6.2
- Calories from fat: 0.0%
- Protein: 0.1g
- Fat: 0.0g
- Carbohydrate: 1.6g
- Sodium: 108mg
- 1 pound (about 3 cups) kumquats
- 2 to 3 tablespoons drained large capers
- 1/4 cup kosher salt
- 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.
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