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.