How To Make Quick Pickled Kumquats
If you’re a fan of cheese boards, fresh flavors, and easy ways to elevate your hosting game, you’re in for a treat. Pickled kumquats are a game-changing addition to your pantry. Not only do they pack a punch of sweet, tart, and spiced goodness, but they’re also incredibly versatile. Whether you love putting together cheese and charcuterie boards, experimenting with seasonal recipes, or simply want to preserve a little bit of winter’s brightness, pickled kumquats will become your new favorite condiment.
In this post, we’ll walk you through how to make pickled kumquats, with helpful tips on storage, serving ideas, and how to use the pickling syrup in cocktails or vinaigrettes.
Ready to add some serious flavor to your winter pantry? Let’s go!
Why You’ll Love Pickled Kumquats
Perfect for Cheese and Charcuterie Boards – Add a burst of citrusy brightness to your next cheese board. The sweet-tart flavor pairs beautifully with soft cheeses like goat cheese or creamy brie, as well as salty cured meats like prosciutto or salami.
Versatile for Recipes – Toss pickled kumquats into hearty winter salads, spoon them over your favorite almond cake, or use the pickling syrup to create a tangy vinaigrette for roasted vegetables.
Cocktail-Ready Syrup – Stir the pickling syrup into sparkling water, prosecco, or your favorite cocktail. It works beautifully as a shrub or drinking vinegar, bringing a unique balance of sweetness and acidity to your drinks.
What Are Kumquats?
If you’ve never tried a kumquat, you’re in for a citrusy surprise! Unlike most citrus fruits, you eat the whole thing - skin and all. The peel is sweet, while the inside is tart and slightly bitter, making kumquats a flavor-packed snack or ingredient. They’re typically in season during winter and can be found at farmers’ markets, specialty stores, or even well-stocked grocery stores.
Not sure where to find them? Try your local Asian grocery store if they’re not available at your usual market. Even if your kumquats are slightly dried out inside, don’t worry—they’ll still pickle beautifully.
How to Make Pickled Kumquats
Ingredients You’ll Need:
- 8 ounce fresh kumquat sliced in half (don't worry about the seeds)
- 1 cup rice wine vinegar
- ½ cup granulated sugar
- 1 tsp salt
- 1 tbsp peppercorns
Step-by-Step Instructions
1. Prep the Kumquats
Start by washing your kumquats thoroughly. Trim off the stem end and slice each kumquat in half. Use the tip of a knife to pop out any visible seeds.
Tip: Don’t worry if you can’t remove every seed. A few left behind won’t hurt the flavor or texture.
2. Blanch the Kumquats
Place the cut kumquats in a pot and cover them with water, one inch above fruitand bring to a boil. once you have reached a boil, lower heat and simmer for 30 minutes. Blanching helps soften the kumquats and reduces any bitterness. Remove from heat and let them sit for 5 minutes, then drain. Pour drained kumquats into a glass jar.
3. Make the Brine
In the same saucepan, combine the vinegar, sugar, peppercorns and salt. Bring the mixture to a gentle boil.
4. Pickle the Kumquats
Add the blanched kumquats to the simmering brine and cook. Stir gently and cook until the sugar has dissolved (2-3 minutes). Carefully pour sugar/vinegar mixture over kumquats in the glass jar.
5. Jar and Store
Refrigerator Pickles: Let the jars cool to room temperature, then store them in the fridge. Wait 24 hours before enjoying for the best flavor.
How to Use Pickled Kumquats
These little citrus jewels are endlessly versatile. Here are a few ideas to get you started:
1. Add to Grazing Boards
Pickled kumquats are the perfect addition to any cheese and charcuterie board. Their bright flavor cuts through rich cheeses and meats, offering a refreshing contrast. Pair them with tangy goat cheese, creamy burrata, or aged cheddar.
2. Upgrade Your Salads
Toss a few pickled kumquats into hearty winter salads with ingredients like arugula, roasted sweet potatoes, and toasted nuts. Add crumbled feta and a drizzle of the pickling syrup for a flavorful dressing.
3. Sweet and Savory Desserts
Spoon pickled kumquats over almond cake or vanilla ice cream for a unique twist. The combination of sweet cake and tangy kumquats is surprisingly delicious.
4. Make a Vinaigrette
Use the pickling syrup to create a citrusy vinaigrette. Whisk together the syrup, olive oil, Dijon mustard, and a pinch of salt for a bright, zesty dressing.
5. Create Unique Cocktails
The pickling syrup is a game-changer for cocktails. Stir it into sparkling water, add it to a gin and tonic, or mix it with bourbon for a bold, citrus-forward drink. We love these vintage style glasses for our soirees.
Storage Tips
- Refrigerator Pickles: Keep in the fridge for 4–6 weeks. These storage jars are our go-to and we love to pair these wood lids for easy refrigerator storage. (just be sure to make sure you get the right sizes to match your jar selection).
Hosting with Pickled Kumquats
At Simple Life Things, we love sharing hosting tips and easy recipes to help you create unforgettable gatherings. Pickled kumquats fit right into our philosophy of blending seasonal ingredients with simple preparation. They’ll add that extra pop of flavor and color to your next cheese board or dinner party spread.
Hosting Tip: Make your pickled kumquats ahead of time and store them in pretty jars. Not only will they impress your guests, but they also make lovely homemade gifts!
If you’re planning a winter gathering, pair your pickled kumquats with a grazing board featuring a selection of artisanal cheeses, cured meats, and fresh fruits. Add some toasted nuts, honeycomb, and crusty bread for a board that’s as beautiful as it is delicious.
Final Thoughts
Pickling kumquats is a simple way to capture the brightness of winter and bring something unique to your pantry. Whether you’re creating a grazing board for friends or experimenting with seasonal recipes, these sweet-tart gems are sure to become a staple in your kitchen.
Ready to get pickling? Don’t forget to share your creations with us on Instagram by tagging @Simple.Life.Things. We’d love to see how you use pickled kumquats in your hosting adventures!
Check out our journal for more kumquat chat!
Until next time, happy pickling and hosting!
