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Pickled Kumquats

Pickled Kumquats
Pickled Kumquats is a gluten free, fodmap friendly, and vegan side dish. This recipe makes 3 servings with 291 calories, 4g of protein, and 2g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up star anise, pickling salt, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 24 hours.

Instructions

1
Wash kumquats and pick over for any that have soft spots.
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KumquatKumquat
2
Using a sharp paring knife, trim off the stem end and cut the kumquats in half. Pop out any visible seeds with the tip of your paring knife.
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3
Place the halved kumquats in a small saucepan and cover with cold water. Bring to a boil and then turn off the heat.
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4
Let the kumquats sit for five minutes.
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5
Drain.
6
In the same saucepan, combine vinegar, sugar and salt.
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VinegarVinegar
SugarSugar
SaltSalt
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7
Place spices in the center of a length of cheesecloth or in a tea infuser and put into the pot with the vinegar and sugar. Bring to a boil.
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SpicesSpices
SugarSugar
TeaTea
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PotPot
8
Once the liquid has come to a boil, add the softened kumquats. Simmer for 1-2 minutes.
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9
Remove pot from heat and funnel kumquats and liquid into prepared jars.
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10
For shelf stable jars, wipe rims, apply lids and rings and process in a boiling water canner for 10 minutes.
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WaterWater
11
If making as a refrigerator pickle, let jars cool thoroughly and then store in the refrigerator.
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PicklesPickles
12
Let pickles rest for 24 hours before eating.
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13
Refrigerator pickles will keep 4-6 weeks. Unopened processed pickles will keep up to one year on the shelf.
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PicklesPickles
DifficultyExpert
Ready In24 hrs
Servings3
Health Score8
Dairy FreeGluten FreeLow FodmapVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo VegetarianFodmap Friendly
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