Kumquats preserved in salt is a great way keep these little citrus gems edible for years. Some folks swear they become more effective as they age.
Author:Norann Oleson
Prep Time:3 months
Cook Time:na
Total Time:3 months
Yield:2-4 Servings
Ingredients
Kumquats (enough to fill your jar)
Kosher salt
Glass jar with a tight-fitting lid
Instructions
Wash and dry your kumquats and leave them out in the sun for a couple days to fully dry.
Put a layer of salt in the bottom of the jar.
Alternate layers of salt and kumquats, ending with a full layer of salt (no kumquats should be peeking through!).
Close the lid tightly and keep the jar in a cool place for at least a few months (the fridge is fine).
Turn the jar periodically so that the salt gets distributed evenly. You’ll notice that the kumquats release their juices over time, forming a brine with the salt.
The kumquats will continue to dehydrate, getting smaller and darker.
