Cumquats are a tart citrus fruit – they are like little sour bombs. Pickling them with spices, sugar and vinegar mellows some of the sourness but it is still there. The flavour of pickled cumquats is like that of super sour sweets with an outer covering of granulated sugar: sweet and sour at the same time. Cumquats have strong associations with lunar new year and symbolise gold and wealth. Cumquat pickles are great in martinis which are incidentally a wonderful golden colour. These cumquats are homegrown ones that I sourced from Rozelle Collectors Markets.
Cumquat pickles with cardamom, pink pepper, star anise and fennel
Print RecipeIngredients
- 4 500ml glass jars
- 1 kg cumquats
- 2 2/3 cups white wine vinegar
- 1 1/3 cups coconut sugar
- 1 1/3 cups water
- 2 teaspoons cardamom pods
- 2 teaspoons pink pepper
- 4 star anise
- 1 teaspoon fennel seeds
- 4 ginger slices
Instructions
Prepare the cumquats by removing the leaves and stems and washing
Make your brine by adding the vinegar, sugar, water and spices to a medium saucepan and stirring over medium heat to dissolve the sugar
Prepare your jars by sterilising them - see Resources
Once the brine has boiled add the cumquats in batches and simmer for a few minutes until the skins turn glossy then remove from the brine
Pack each jar with the ginger and cumquats and pour over the hot brine
Remove any air bubbles with a butter knife running it around the edge of the jar and gently banging the jar on the work surface
Wipe rims with a clean tea towel and add the clean lids
Heat process for 15 minutes – see Resources
Store for a month before using – once opened store in the fridge and use within 6 months
Notes
Inspired by Pickled cumquats Cornersmith: Recipes from the café and picklery (2015: 234) I used Lirah vinegar sourced from Cornersmith Homegrown cumquats sourced from Rozelle Collectors Market
No Comments