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Categories:
kumquats white vinegar white sugar pickling salt peppercorns cloves cardamom pods anise thin slice fresh ginger
Viewed: 17 - Published at: 4 years agoIngredients
- 1 pound kumquats
- 1 1/2 cups white vinegar
- 1/2 cup granulated white sugar
- 1 teaspoon pickling salt
- 6 peppercorns
- 6 whole cloves
- 2 cardamom pods
- 1 star anise
- 1 thin slice fresh ginger
Method
- Wash kumquats and pick over for any that have soft spots.
- 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.
- 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.
- In the same saucepan, combine vinegar, sugar and salt.
- 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.
- Once the liquid has come to a boil, add the softened kumquats. Simmer for 1-2 minutes.
- Remove pot from heat and funnel kumquats and liquid into prepared jars.
- For shelf stable jars, wipe rims, apply lids and rings and process in a boiling water canner for 10 minutes.
- If making as a refrigerator pickle, let jars cool thoroughly and then store in the refrigerator. Let pickles rest for 24 hours before eating.
- Refrigerator pickles will keep 4-6 weeks. Unopened processed pickles will keep up to one year on the shelf.
