Since salt preserved lemons and oranges do so well in my kitchen, I decided to make salt preserved kumquats with the 5 pounds I had recieved. I like kumquats as a snack but I can only eat 4 or 5 at a time before I can’t eat anymore and I still had a whole bowl to go.
Since kumquats are so sour, I wanted to mellow them out a bit and make them more savory. I made about a 1:3 ratio of pepper:kosher salt and used this to salt preserve the kumquats.
First you want to slice off the blossom end of the kumquat and then slice down from the blossom end to the bottom but not all the way through…you want to keep the kumquat intact. If it’s a big kumquat you want to then make another slice perpendicular to the first slice, all the way but again keeping the kumquat in tact. Stuff the salt and pepper mixture into the kumquat and place the kumquat in a sterile quart jar.
Make sure you have no cuts on your fingers. OUCH!
Repeat with each kumquat until you haev filled the quart jar, squishing the kumquats gently down as you go. Once the kumquats are packed in the jar, place the lid on and let the jar sit for 24 hours. After 24 hours, fill the quart jar with fresh lemon juice and tuck a bay leaf in the jar. Let the jar sit for 2 weeks on your counter, flipping the jar every other day or so. Add more lemon juice to cover the kumquats if it is needed. After the 2 weeks, place the jar in the fridge. This will last the same amount of time as preserved lemons and oranges.
I’m really excited about these little guys. I think the salt and pepper are going to play really well with the sweetness of the rind and the sourness of the pulp. I can’t wait to start using them in recipes.
I’m always intrigued by something different!