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James Carrier Photo by: James Carrier

Preserved Kumquats

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

Sunset DECEMBER 1998

  • Yield: Makes about 3 cups


  • 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.

Nutritional Information

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

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Preserved Kumquats recipe