Pickled Kumquats

You can never have too many side dish recipes, so give Pickled Kumquats a try. This recipe makes 3 servings with 266 calories, 3g of protein, and 1g of fat each. For $1.75 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is liked by 153 foodies and cooks. If you have cardamom pods, kumquats, star anise, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes about 24 hours. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. With a spoonacular score of 58%, this dish is good. Kumquats in Vanilla Syrup, Hearty Greens with Kumquats, and Spicy-Sweet Kumquats are very similar to this recipe.

Servings: 3

 

Ingredients:

2 cardamom pods

1 thin slice fresh ginger

1/2 cup granulated white sugar

1 pound kumquats

6 peppercorns

1 teaspoon pickling salt

1 star anise

1 1/2 cups white vinegar

Equipment:

knife

sauce pan

cheesecloth

pot

funnel

Cooking instruction summary:

Procedures 1 Wash kumquats and pick over for any that have soft spots. 2 Using a sharp paring knife, trim off the stem end and cut the kumquats in half. Pop out any visible seeds with the tip of your paring knife. 3 Place the halved kumquats in a small saucepan and cover with cold water. Bring to a boil and then turn off the heat. Let the kumquats sit for five minutes. Drain. 4 In the same saucepan, combine vinegar, sugar and salt. 5 Place spices in the center of a length of cheesecloth or in a tea infuser and put into the pot with the vinegar and sugar. Bring to a boil. 6 Once the liquid has come to a boil, add the softened kumquats. Simmer for 1-2 minutes. 7 Remove pot from heat and funnel kumquats and liquid into prepared jars. 8 For shelf stable jars, wipe rims, apply lids and rings and process in a boiling water canner for 10 minutes. 9 If making as a refrigerator pickle, let jars cool thoroughly and then store in the refrigerator. Let pickles rest for 24 hours before eating. 10 Refrigerator pickles will keep 4-6 weeks. Unopened processed pickles will keep up to one year on the shelf.

 

Step by step:


1. 1

2. Wash kumquats and pick over for any that have soft spots.

3. 2

4. Using a sharp paring knife, trim off the stem end and cut the kumquats in half. Pop out any visible seeds with the tip of your paring knife.

5. 3

6. Place the halved kumquats in a small saucepan and cover with cold water. Bring to a boil and then turn off the heat.

7. Let the kumquats sit for five minutes.

8. Drain.

9. 4

10. In the same saucepan, combine vinegar, sugar and salt.

11. 5

12. Place spices in the center of a length of cheesecloth or in a tea infuser and put into the pot with the vinegar and sugar. Bring to a boil.

13. 6

14. Once the liquid has come to a boil, add the softened kumquats. Simmer for 1-2 minutes.

15. 7

16. Remove pot from heat and funnel kumquats and liquid into prepared jars.

17. 8

18. For shelf stable jars, wipe rims, apply lids and rings and process in a boiling water canner for 10 minutes.

19. 9

20. If making as a refrigerator pickle, let jars cool thoroughly and then store in the refrigerator.

21. Let pickles rest for 24 hours before eating.

22. 10

23. Refrigerator pickles will keep 4-6 weeks. Unopened processed pickles will keep up to one year on the shelf.


Nutrition Information:

Quickview
265k Calories
3g Protein
1g Total Fat
58g Carbs
8% Health Score
Limit These
Calories
265k
13%

Fat
1g
2%

  Saturated Fat
0.17g
1%

Carbohydrates
58g
20%

  Sugar
47g
53%

Cholesterol
0.0mg
0%

Sodium
793mg
35%

Get Enough Of These
Protein
3g
6%

Vitamin C
66mg
81%

Fiber
10g
41%

Manganese
0.69mg
34%

Calcium
110mg
11%

Iron
1mg
9%

Magnesium
35mg
9%

Potassium
309mg
9%

Vitamin A
440IU
9%

Vitamin B2
0.15mg
9%

Copper
0.17mg
8%

Folate
25µg
6%

Vitamin B1
0.06mg
4%

Phosphorus
38mg
4%

Vitamin B3
0.68mg
3%

Vitamin B5
0.32mg
3%

Vitamin B6
0.06mg
3%

Zinc
0.4mg
3%

Vitamin E
0.23mg
2%

Selenium
0.87µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Stuffed zucchini with rice and mushroom
Potatoes Smothered W/ Egg Sauce (Cariucho)
Brown Sugar and Balsamic Glazed Pork Loin
The Best Mashed Potatoes
Peppermint Patties
Mini Bacon and Egg Casseroles
Spicy Thai Steak Salad
Crave Chocolate Mint Liqueur, Vodka and Vanilla Ice Cream Shake
Roasted Ranch Potatoes
Pasta with Fresh Corn and Tomatoes
Food Trivia

'SPAM' is short for spiced ham.

Food Joke

One Sunday morning George burst into the living room and said, "Dad! Mom! I have some great news for you! I am getting married to the most beautiful girl in town. She lives a block away and her name is Susan. After dinner, George's dad took him aside, "Son, I have to talk with you. Look at your mother, George. She and I have been married 30 years, she's a wonderful wife and mother, but, she has never offered much excitement in the bedroom, so I used to fool around with women a lot." "Susan is actually your half sister, and I'm afraid you can't marry her." George was brokenhearted. After eight months he eventually started dating girls again. A year later he came home and very proudly announced, "Diane said yes! We're getting married in June." Again his father insisted on another private conversation and broke the sad news. "Diane is your half sister too, George." "I'm awfully sorry about this." George was livid! He finally decided to go to his mother with the news his father had shared. "Dad has done so much harm. I guess I'm never going to get married," he complained. "Every time I fall in love, Dad tells me the girl is my half sister." "Hee hee," his mother chuckled, shaking her head, "Don't pay any attention to what he says. He's not really your father."

Popular Recipes
Sparkling Blackberry Mint Julep

Creative Culinary

Broccoli Cheddar Soup, A Panera Bread Co. Copycat

Foodista

Apple Pumpkin Gingerbread Muffins

Baked by Rachel

Mango Avocado Ice Cream

Foodista

Greek Quinoa and Avocado Salad

Mother Rimmy