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.
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.