Pickle Recipes

( Please see the sections on "Hints"  and Conversion Tables )

Pickled Kumquats

Kumquats are unlike other citrus fruits, as the peel is sweeter than the flesh. They produce an excellent tart-sweetness especially if combined with honey and spices.

500 g (18oz) kumquats 1 tsp sea salt
200 ml (7 fl oz) white wine vinegar 4 tbsp clear honey
3 cardamom pods, crushed 1 clove
1 cm ( in) piece of ginger  

Cut the kumquats in half, then put them in a saucepan with the salt, and water to cover. Bring to the boil then simmer for 5 minutes. Drain the kumquats, discarding any pips.
    Place the vinegar, honey, cardamom pods, clove and the shredded ginger into a pan and heat gently, stirring, until all the honey is dissolved. Raise the heat and bring to the boil, then add the kumquats.
    Ladle the kumquats and the liquid into warm, clean, pre-sterilized jars. Cover with vinegar proof lids and seal. Store in a cool, dark, dry place for 1 month before using.

Makes 675 g ( 1 lbs ).


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