These pickled kumquats perk up salad, or anything else
If you're looking for an easy way to make food pop, look no further than pickled kumquats. Bright and cheery — both in flavor and appearance — these pickled kumquats need to nudge their way to the top of your spring to-do list.
In less than 10 minutes you can have a jar of these to elevate a salad, cheese plate, cocktail, yogurt bowl or toast slathered with any creamy or stinky cheese. In this recipe, they're paired with fennel, chives, celery and farro in a springy salad that is hearty enough to be a meal, or an excellent accompaniment to a protein such as broiled fish or chicken.
Feel free to drizzle the vinegar from the pickled kumquats onto salads or into seltzer for a tangy citrus boost. Kumquats peak in late March and April, so take advantage and make a jar while you can, even if saving for later use.
Pickled Kumquats INGREDIENTS
2/3 cup rice vinegar
½ cup water
¼ cup sugar
8 peppercorns
4 cardamom pods (optional)
¾ teaspoon salt
¾ pounds kumquats, sliced into thirds and larger seeds picked out
DIRECTIONS
Place all ingredients in small saucepan and bring to a boil, reduce heat and simmer for 2minutes. Pour into pint-sized jar and store in refrigerator for up to 1month.
Pickled Kumquats with Farro and Fennel
Serves 4to 6
INGREDIENTS
1½ cups pearled farro
4 cups water
1½ teaspoons salt, divided use
3 tablespoons olive oil
2tablespoons kumquat pickling liquid (see above)
Juice from ½ lemon
2celery ribs, thinly sliced
1 large fennel bulb, thinly sliced 1 bunch chives, minced
½ cup pickled kumquats (see above)
DIRECTIONS
Place farro, water and 1teaspoon salt in lidded saucepan and bring to a boil. Reduce heat to low and simmer for 25 minutes. Rinse with cold water to stop cooking and leave in colander to drain well.
Combine the remaining ½ teaspoon salt with the olive oil, kumquat pickling liquid and lemon juice to form a dressing. Combine the cooked farro with remaining ingredients — celery, fennel, chives and pickled kumquats — in a large serving bowl and toss with the dressing to coat evenly. Serve immediately or store in the refrigerator for up to 3 days.