Main Ingredients:
Kumquats: Several.
Additional Ingredients:
Salt: As needed.
Flavor: Fruity; Technique: Pickling; Time: One hour; Difficulty: Easy.
Step-by-Step Guide to Making Salted Kumquats
After washing the kumquats, place them in a large bowl, add water and 1 spoon of salt, soak for 1 hour.
Wash and dry the bottle that will be used to store the kumquats, ensuring it is free of oil and water.
After 1 hour, drain the water, let the kumquats dry or wipe off the surface moisture. Note! The surface of the kumquats must be dry to prevent rotting.
Use a fork or toothpick to poke several holes in the dried kumquats, poke as many holes as possible to facilitate salting.
Roll the hole-poked kumquats in salt, then place them in a sealed jar, cover the lid, and store in a cool place or refrigerate.
Cover the jar opening with plastic wrap, then cover with the lid and tighten.
