Preserved Kumquats
James Carrier
Preserving lemons with salt, a common practice in the Middle East and North Africa, makes them a powerful seasoning agent. Treated the same, little orange kumquats undergo a similar metamorphosis. They also become particularly attractive, making a tasteful gift. Use them in any recipe that calls for preserved lemon, or in the simple red pepper relish,to serve with chicken, pork, beef, lamb, fish--or salad.
How to Make It
Step 1
1
Rinse 1 pound (about 3 cups) kumquats. On 1 side, slit each lengthwise to the center. Put in a 3 1/2- to 4-cup jar with 2 to 3 tablespoons drained large capers. Add 1/4 cup kosher salt.
Step 2
2
Cover airtight and freeze at least 8 hours. Place jar upside down in the refrigerator and let stand 24 hours. Use, or chill up to 1 month, turning jar over every 2 or 3 days to keep salt distributed.
Step 3
3
Nutritional analysis per kumquat.
Ingredients
1 pound (about 3 cups) kumquats
2 to 3 tablespoons drained large capers
1/4 cup kosher salt
Directions
Step 1
1
Rinse 1 pound (about 3 cups) kumquats. On 1 side, slit each lengthwise to the center. Put in a 3 1/2- to 4-cup jar with 2 to 3 tablespoons drained large capers. Add 1/4 cup kosher salt.
Step 2
2
Cover airtight and freeze at least 8 hours. Place jar upside down in the refrigerator and let stand 24 hours. Use, or chill up to 1 month, turning jar over every 2 or 3 days to keep salt distributed.
Step 3
3
Nutritional analysis per kumquat.
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