Preserved Kumquats

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.

This recipe goes with Kumquat-Red Pepper Relish

Yield: Makes about 3 cups
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 6.2
  • Calories from fat: 0.0%
  • Protein: 0.1g
  • Fat: 0.0g
  • Carbohydrate: 1.6g
  • Sodium: 108mg

Ingredients

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Preserved Kumquats Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy