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/ February 19, 2018

Pickled Kumquats

One of the ways I make eating healthy and delicious easier, is by having some of my favorite ingredients ready at my finger tips.  That means keeping some of my most used items prepared and ready to go in fridge.  For me, that includes pickled vegetables, like these quick and easy pickled kumquats.

Pickled kumquats are great on so many things.

I love them on top of salads, sandwiches, and especially avocado toast (if you love avocado toast as much as me, you have to try topping it with these little gems).  Doing a quick pickle on vegetables is a great way to add vibrancy and acidity to any dish.  And the bonus is that they have a great shelf life in your fridge, so you can enjoy them for weeks to come.

If you’re not familiar with kumquats, let’s get you acquainted.  Kumquats are considered to be the little golden gem of this citrus family.  They are the only fruit in the citrus family that can be eaten whole; seeds, skin and all.  The skin has a sweet note, while the flesh tends to be a little sour.  When eaten whole, they provide a bright sweet and sour balance.

By pickling these little golden gems you bring out their natural sweetness and highlight their sour notes.  It brings out all of their already delicious, natural flavors.  If you’ve never “pickled” before, this is a really easy way to give it a try.

Recipe:

Quick Pickled Kumquats

Serves: 1 cup
Prep Time :5 minutes
Cook Time :1 hour
Total Time :1 hour 5 minutes

Ingredients:

  • 8 oz of fresh kumquat sliced in half (don't worry about the seeds)
  • 1/2 cup of sugar
  • 1 cup of rice wine vinegar
  • 1 tbsp of peppercorns
  • 1 tsp of salt

Instructions:

  • Place the cut kumquats in a pot and cover them water, one inch above the fruit. Over medium heat, bring the kumquats/water to a gentle boil. Once you've reached a boil, lower the heat and simmer for 30 minutes. Drain and place kumquats in a glass jar.
  • Meanwhile, add sugar, vinegar, peppercorns and salt in a pan and gently heat over medium/low heat. Stir gently and cook until sugar has dissolved (2-3 minutes). Carefully pour sugar/vinegar mixture over kumquats in the glass jar. Cover with the lid and place in the fridge to cool before using (about 30-60 minutes).
  • Kumquats will stay fresh in the fridge for 3-4 weeks.

DID YOU MAKE THIS RECIPE?

Tag us on Instagram @katyrexing
Use the hashtag #KRRecipe

 

 

XO,

Recipe:

Quick Pickled Kumquats

Serves: 1 cup
Prep Time :5 minutes
Cook Time :1 hour
Total Time :1 hour 5 minutes

Ingredients:

  • 8 oz of fresh kumquat sliced in half (don't worry about the seeds)
  • 1/2 cup of sugar
  • 1 cup of rice wine vinegar
  • 1 tbsp of peppercorns
  • 1 tsp of salt

Instructions:

  • Place the cut kumquats in a pot and cover them water, one inch above the fruit. Over medium heat, bring the kumquats/water to a gentle boil. Once you've reached a boil, lower the heat and simmer for 30 minutes. Drain and place kumquats in a glass jar.
  • Meanwhile, add sugar, vinegar, peppercorns and salt in a pan and gently heat over medium/low heat. Stir gently and cook until sugar has dissolved (2-3 minutes). Carefully pour sugar/vinegar mixture over kumquats in the glass jar. Cover with the lid and place in the fridge to cool before using (about 30-60 minutes).
  • Kumquats will stay fresh in the fridge for 3-4 weeks.

DID YOU MAKE THIS RECIPE?

Tag us on Instagram @katyrexing
Use the hashtag #KRRecipe

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