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Preserved Kumquats





Yields
Makes about 3 cups

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.

Preserved Kumquats




James Carrier
 1 pound (about 3 cups) kumquats
 2 to 3 tablespoons drained large capers
 1/4 cup kosher salt
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories6.2
% Daily Value *
Total Fat 0.0g0%
Sodium 108mg5%
Total Carbohydrate 1.6g1%
Protein 0.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.