We love cumquats for their sweet bitterness and one of our favourite recipes is to pickle them! Tart, bitey and sweetly spiced, pickled cumquats are great in a grainy salad, roast chicken, thinly sliced through a slaw, on a cheese plate or even in a cocktail - did someone say negroni? Here's our recipe if you're drowning in cumquats!
Makes 3 x 500ml jars
500ml white wine or apple cider vinegar
250g caster or raw sugar
3 cinnamon sticks
1 teaspoon peppercorns
1 teaspoon cumin seeds
Make your brine by combining vinegar, sugar and water into a medium saucepan over low heat. Stir to dissolve sugar and then add spices. Slowly bring to the boil and then add in the washed cumquats. Simmer for a few minutes or so or until cumquats look glossy and are slightly softened. Turn off the heat and allow the flavours to develop.
Sterilise jars following the instructions here.
Carefully pack the cumquats into the hot jars, using small tongs. You want to pack as many cumquats into each jar as possible without bursting the skin. Make sure you include a cinnamon stick, a few cloves and some cumin and pepper into each jar. Cover the cumquats with hot brine ensuring they are completely covered in the brine. Remove air bubbles, wipe the rim of the jar and seal.
Heat process for 15 minutes following the instructions here and then allow to cool completely before storing in a cool dark place.
Let sit for a month before opening. Once opened store in the fridge for up to 12 months.