Instructions
- Rinse the kumquats under warm running water to dislodge any dirt or debris. Take a clean, sterile jar and place it on the counter. Cut the kumquats in half lengthwise and add them to the jar.
- Add half cup of salt. Press and crush the kumquats down to release as much juice as possible. The kumquats should be completely submerged in the salt and their juices, so press well. The heavier the spoon/ladle, the better. Cover the top with the remaining half cup of salt. If you need more salt, add a few tablespoons (it varies by the size of the jar). Seal the jar tightly with a lid, and leave it in a cool, dark spot for 3 days. Shake the jar once every day to recirculate the juices inside. Eventually, the salt will dissolve, drawing out even more juice from the fruit halves via osmosis and forming a thick salty syrup.
- After the 3-day mark, store the jar in the refrigerator for at least 6 months. You don’t need to shake the jar anymore, though I like to occasionally for the arm exercise.
Notes
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Use a few small jars or one large jar. Make sure they’re clean and rinsed with hot water. I sterilize my cleaned jars in boiling water before I use them. Read this quick guide on how to sterilize a jar.
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There’s no canning involved in this recipe; the process starts at room temperature and then moves to the refrigerator. The salt and acid prevent the growth of harmful bacteria, but it is still an excellent idea to make sure you use clean and sterile jars.