Pickled Cumquats
These were among the first pickles I ever made. My neighbour had three huge cumquat trees in his yard, and when they were in season I was lucky enough to receive a bag of them. These pickled cumquats were inspired by a Stephanie Alexander recipe, though we add cumin and peppercorns to ours.
They’re great in a stuffing for roast chicken, thinly sliced and tossed through salads or grain dishes. Add a few to a Moroccan-style stew, serve them sliced on a cheese plate, and PLEASE add one to the next negroni or gin and tonic you make!
Ingredients 8
1 l apple cider vinegar
500 g caster sugar
500 ml water
3 tsp black peppercorns
2 tsp cumin, seeds
1500 g cumquats, stems removed
5 sticks cinnamon
5 cloves
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Method 8
Make a brine by putting the , and into a non-reactive saucepan over low heat. Stir to dissolve the sugar, then add the and . Increase the heat and bring to the boil.
Turn off the heat and let the brine sit for about 15 minutes to allow the flavours to develop.
To Sterilise Jars
Meanwhile, sterilise your jars. You'll need about 5 x 300ml jars or 3 x 500ml glass jars with metal lids. To sterilise jars or bottles, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110°C (225°F) and, once it has reached temperature, leave the jars in the oven for about 10–15 mins, or until completely dry, then remove them carefully.
Remove any stems from the . Bring the brine back to a simmer and, working in batches, slip the cumquats into the brine for a few minutes to soften them slightly - when their skins turn glossy, they're ready. Use a slotted spoon to scoop them out, then set aside in a bowl.
When the jars are cool enough to handle, add a and a to each jar. Use small tongs or clean hands to carefully pack the into the jars. You want to pack as many cumquats into each jar as possible without bursting the skins.
Carefully fill the jars with the hot brine until the are completely covered. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butter knife or chopstick around the inside to release any hidden air pockets. You may need to add more brine or cumquats after doing this (the liquid should reach about 1 cm/½ in from the top of the jar). Wipe the rims of the jars with paper towel and seal.
Heat-process for 15 minutes, then store in a cool, dark place. Let the sit for at least a month before using. Once a jar is opened, store in the fridge and use within 6 months.
To Heat Process
Get the biggest pan you have, such as a stockpot, and put it on the stovetop. Lay a folded tea towel in the bottom of the pan, then sit your filled, lidded jars on the tea towel. Make sure your lids aren’t on too tight! Pour in enough warm water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat and simmer for 15 minutes Carefully remove the hot jars from the water using preserving clamps or a very thick cloth. Line your jars up on the benchtop and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. These jars can be safely stored in the pantry for up to 2 years. If you have concerns about the seal of any of your jars, store them in the fridge and use their contents within a month.
Cornersmith's tips
The pickling brine for this recipe is very delicious. I keep any excess brine in the fridge for up to 6 months. I add a splash to a cocktail, add it to a spicy marinade for chicken or pork, and use it as a base for salad dressings. It's like liquid gold, never throw it away!
