Salted kumquats which have steeped in salted brine for over 3 months
Beautiful fresh kumquats
Sitting the jars of salted kumquats over a sunny window sill for at least 1 month or longer before using.
450gm cleaned and dried kumquats and enough coarse salt to cover the fruits. Layer the kumquats and salt alternatively in a clean and sterilised jar. Seal the jar and place it near a bright window sill. Overturn the jars occasionally to allow the salted brine to distribute evenly over the kumquats. Let it cure for at least a month or longer until the fruits shrivelled and softened before transferring the jar to fridge.
After about 1 week, some of the coarse salt has melted and liquid filling up half the jar
Making of salted kumquat drink!
Salted kumquat drink : Mash 1 kumquat thoroughly in a glass. Add in 2 tsp honey to taste and top with a cup of cold water. Refreshing!
I found another preserved kumquats on another web-site, these preserved kumquats are served as a relish rather than using it to make as a drink. The process of curing is shorter, around 2 weeks, as to retain its crunchiness.
Salt & Pepper Preserved Kumquats
- 450gm kumquats
- 1/2 tbsp black peppercorns, ground
- 2 cloves, ground
- 1/4 cup coarse salt
- 1 tbsp sugar
- juice of 2 lemons
- Wash the kumquats and air dry completely. Slice half in lengthwise.
- In a bowl, combine halved kumquats, peppper, cloves, salt & sugar till evenly mixed.
- Place kumquats in a clean dry jar, pour in lemon juice and seal the jar.
- Store at room temperature for 10 days to 2 weeks, shake the jar once a day, until they reach the desired softness. Chill the mixture.
- To use : using a clean, dry spoon, take out desired amount and rinse under cold water, chop or serve whole along with roasted meat or toss into salads.