Salted kumquats offer a surprisingly delightful culinary experience, a perfect balance of sweet, tart, and salty flavors that dance on the tongue. These tiny citrus fruits, often overlooked, transform into addictive treats when brined in a simple yet elegant mixture of salt and sugar. The unique combination of textures – the firm, slightly chewy skin yielding to the juicy, tart interior – creates a complex and satisfying snack perfect for any occasion. Forget the ordinary; discover a sophisticated and refreshing treat that's both incredibly flavorful and surprisingly healthy.
Beyond their deliciousness, salted kumquats are remarkably easy to make, requiring only a few readily available ingredients and minimal effort. Ready to embark on this simple yet rewarding culinary journey? Let's dive into the step-by-step process of creating your own batch of these addictive salted kumquats.
Tools Needed
- Jar
- Needle or small pin
- Pot
- Basket
Ingredients
- Kumquats
- Coarse salt: 800 grams
- Water: 1 liter
Step-by-Step Instructions
Step 1. Prepare the Kumquats
- Gently massage the kumquats with a small amount of salt to clean the outside. Avoid crushing them.
- Rinse the kumquats thoroughly with water to remove any dirt.
- Use a needle or small pin to prick the kumquats evenly. This prevents them from getting dented during soaking and helps maintain their shape.
Step 2. Create and Cool the Brine
- In a pot, combine 1 liter of water and 800 grams of coarse salt. Stir until the salt dissolves. Some salt may remain undissolved on the surface; this is okay.
- Bring the salt water to a boil, then simmer for 3 minutes. Turn off the heat and let it cool completely.
Step 3. Blanch and Drain Kumquats
- Prepare a separate pot of boiling water.
- Briefly blanch the kumquats in the boiling water (don't boil them). Stir twice. Remove immediately.
- Drain the kumquats in a basket to remove excess water. This prevents spoilage.
Step 4. Preserve in Brine
- Place the kumquats in a clean, dry jar. Add the cooled salt water, ensuring the jar is completely dry to prevent floating.
- Fill the jar to the top with the salt water. Soak for 3-4 months.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Use coarse salt, not iodized salt.
- Soaking the kumquats for a long time in coarse salt will not damage the inside.
- Don't overcook the kumquats when blanching; this will make them too soft.
- Pricking the kumquats prevents them from becoming squashed or black during soaking.
Nutrition
- N/A
FAQs
1. How long do salted kumquats last?
Stored properly in an airtight container in the refrigerator, salted kumquats can last for several weeks, even up to a month. They'll actually improve in flavor over time as the flavors meld.
2. Can I use other types of citrus fruits instead of kumquats?
While kumquats are ideal due to their size and sweetness, you can experiment with small citrus fruits like mandarins or even limes, though the taste will be quite different. Adjust the salt and sugar ratio according to the fruit's sweetness.
Making salted kumquats is a surprisingly simple and rewarding process, yielding a unique and delicious treat that elevates the humble kumquat to new heights. Enjoy these delightful snacks as a healthy and flavorful addition to your culinary repertoire, perfect for sharing with friends and family. So, get cooking and experience the magic of salted kumquats!