Ready for an easy, tasty, unique, beautiful and kitchen-crafty gift idea? Behold: salt-cured kumquats.
Kumquats have always been a little exotic and-admittedly-uncomfortable for me, but I fell in love with their hopeful color and intoxicating scent while working with them and observing their slow transformation into cured kumquats.
How charming would it be to receive a tidy bottle of sunny citrus in the middle of winter? That’s why I think these salt-cured kumquats would make an excellent holiday gift. To top it off, a few bloggers claim that these kumquats are the basis of an old Asian folk remedy for sore throats—just mash them up in hot water and sweeten with honey, they say. I also love the idea of using these as the salt component of vinaigrette; check out the recipe below.
- 1 glass jar with a tight-fitting lid
- Whole fresh kumquats – enough to pack them snugly into your jar
- Sea salt – enough to cover the kumquats
- Wash and thoroughly dry the kumquats, then pack them tightly into the jar, cover with salt and seal. Place the jar on a windowsill and watch over the weeks and months as the kumquats slowly, subtly change.
- After 3-12 months remove the kumquats and pack them into jars, covering the kumquats with the salty fluid that has formed. Lovingly label your jars. Salt-cured kumquats keep indefinitely.
- 1 salt-cured kumquat
- 2 cloves garlic
- 1 cup olive oil
- 1 cup balsamic vinegar
- 1-2 tablespoons honey
- 1 tablespoon prepared mustard
- Slice the kumquat in half and remove any seeds. In a food processor, blend all ingredients until a smooth puree is achieved. Enjoy as a salad dressing or a vegetable dip.
Used In This Project:
- Fancy Diamond Labels • I chose the “Neue Retro” style in cappuccino.
- Petal Labels • I chose the “Neue Retro” style in cappuccino.
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