The Middle Eastern and North African tradition of preserving lemons in salt results in an explosively strong and distinctive condiment for seasoning food. They are integral to many, many dishes-- fragrant tagines, marinades and all sorts of salads. The rinsed rind can be chopped finely and mixed with olives for an instant treat and a little preserved lemon pulp and rind adds a huge amount of flavor to any fish dish.
I first preserved lemons a few years ago, after receiving an authentic tagine for Christmas, and now always have a jar of them handy, and I've had the idea of preserving kumquats in the back of my mind ever since.
Kumquats are usually preserved in one of two ways: as a sweet, in sugar syrup, or buried in salt until they dessicate and release all of their juices to make a brine. I wanted the lovely moist silken texture of my preserved lemon recipe, rather than a collection of dried kumquats, so I decided to modify the recipe I use for lemons. I won't know whether or not it's a success for several weeks, though. A jar of preserved lemons needs about 6 weeks to fully pickle and I am guessing the much smaller kumquats will need about half that time.
Preserved Kumquats
2 one-pint containers of kumquats--scrubbed
Sea salt
Fresh lemon juice, as needed (about 6 lemons)
Pat the kumquats dry and cut off the stem ends. Make a single vertical cut 3/4 of the way through each kumquat. Fill each cut with as much salt as it will hold and place them into a sterilized wide-mouth quart glass jar. Compress them into the jar until no space is left and add lemon juice to cover. Seal and set aside. Do not refrigerate.
The kumquats will be ready to use when the rinds are tender, in about 2 to 3 weeks (if my guess is correct! I will edit this recipe when I know what is what).
Refrigerate after opening.
Those look very intriguing. I can't wait to see how they turn out.
Posted by: Adele | February 07, 2008 at 02:22 PM
I've tried preserving lemons before, and seeing that kumquats are in season, I must give this recipe a try.
Please let us know how yours turn out.
Posted by: helen | February 07, 2008 at 05:04 PM
Ooh, I haven't heard of preserving kumquats--I would be curious to taste!
Posted by: Cakespy | February 07, 2008 at 05:16 PM
I don't think I've ever had a kumquat... but it's fun to say so I can only assume it's just as fun to eat.
Posted by: brilynn | February 07, 2008 at 07:45 PM
Intriguing, as I don't have much experience with Kumquats will be interested to find out how these turn out. A friend gave me a jar of her home made marmalade and it was to die for, so maybe I'll run across these one day in the market.
Met Jack yesterday for lunch and a bit of sunny skiing. He's a very nice man, maybe next time we'll get to meet! Marla
Posted by: Pasticcera | February 08, 2008 at 03:40 AM
i love kumquat!! but i never knew it is possible to preserve them like this... what a brilliant idea!!! is it possible to use this preserved kumquat as a substitute for preserved lemon in a recipe??
Posted by: dhanggit | February 08, 2008 at 06:54 AM
I've seen these little cuties all over the place lately. ADORE how you've brined them. So clever! Itching to see how they turn out.
Posted by: Susan | February 08, 2008 at 08:16 AM
Dang, I keep wanting to try this and have just never gotten around to it. I'm going to keep your recipe though so that I can try it once I get settled after my move. I love the change to kumquats instead of lemons too!! Hope you're doing well!!
Posted by: Michelle | February 08, 2008 at 07:42 PM
ooh.
I admire your restraint. When I have kumquats around . . . yeah, I just eat them. Quickly. So I guess I never have kumquats around.
Posted by: Karyn | February 08, 2008 at 07:42 PM
Adele, I'll post an update in a few weeks. I'm pretty curious myself!
helen, will do! I plan to make a tagine and substitute the kumquats for the lemon.
Marla, So glad Jack was able to meet you!
dhanggit, that's my plan! And I also have some Moroccan "salsa" recipes I want to try them in.
Susan, once you try preserving lemons you begin to think of all sorts of possibilities. I'm wondering about limes... :-)
Michelle, thanks for stopping by in the midst of moving! Do let me know how the lemons turn out for you once you have a chance to make them.
Karyn, you have to buy enough to eat while you're prepping the ones to preserve. :-)
Posted by: Ann | February 10, 2008 at 12:28 PM
I also did some cumquats - but in Vodka... incredible and they made insane christmas pressies for the family. Check them out here: http://lulusbay.blogspot.com/2007/08/organic-treasure-chest.html
Posted by: Lynda | February 12, 2008 at 12:34 PM
Could I use orange juice instead of lemon juice for the brine?
Posted by: Leila | February 28, 2008 at 07:58 AM
Lynda, I just did them in a sugar syrup with brandy!
Leila, you might want to try half lemon juice and half fresh orange juice. I don't know, exactly, how important the high acid content of the lemon juice is, but I'd think it matters. On the other hand, kumquats are also preserved simply by burying them in salt...
Posted by: Ann | February 28, 2008 at 08:06 AM
I just uncapped a newly preserved jar of lemons and was reminded of how much I love the things ... and also came into possession of a metric tonne of kumquats. I think we all know what this means, although I never would've put two and two together on my own!
Posted by: Kat | March 05, 2008 at 04:56 PM
I have a kumquat tree which provides me with enough fruit to make 4 lbs of preserved kumquats in sugar/brandy syrup to use in time for summer evenings - gorgeous served with cream or ice cream. You just cook the fruit in just enough water until it is soft(not too soft, as you don't want it to get mushy). Add sugar to make the syrup, boil till it is dissolved, bring to a bubbling boil for 5 mins , cool, add as much brandy as your taste allows. Preserve in sterilised jars. Mine keep fom year to year, but I'm very careful with the sterilising.
Posted by: Judith Thomas | April 09, 2008 at 01:38 PM
Hi,
I'm hosting AFAM - kumquats this month, today is the last day and I would love to have this recipe as your entry.
http://www.coffeeandvanilla.com/?p=2011
Thank you, Margot
Posted by: Coffee and Vanilla | April 30, 2008 at 05:25 PM
Hi,
Just a short note to let you know that April's AFAM (Kumquats) round-up is now online:
http://www.coffeeandvanilla.com/?p=2213
Margot
Posted by: Coffee and Vanilla | May 02, 2008 at 12:30 PM
Do you have any special recipes that you use your salted preserved kumquats with? I've used with fish.
Posted by: Cynthia | May 16, 2008 at 06:33 PM
Did they turn out? You never posted....
Posted by: Hey You | August 21, 2008 at 02:31 AM
Nevermind I read your archives :-)
Posted by: Hey You | August 21, 2008 at 02:36 AM
Poop can also be pickled canned, but I am not sure why one would do this.
Posted by: namo | April 20, 2010 at 09:57 AM
Who pickles poop?
Posted by: d | May 07, 2010 at 06:14 AM