Pickled Kumquats Recipe

Pickled Kumquats

Makes 1 quart

Kumquats are a delicious, tiny citrus known for having sweet, edible rinds and tart, juicy centers. Take advantage of their short growing season by preserving some in vinegar. We use sweetened rice wine vinegar as a shortcut in this quick, two-ingredient pickle. Toss in a salad (like this one), pile on pork chops, or enjoy with your favorite blue cheese.


  • 1 pound kumquats, sliced 1/8-inch thick
  • 2 cups seasoned rice wine vinegar


  1. Place kumquat slices in a heat-safe jar.
  2. In a small saucepot, bring seasoned rice wine vinegar to boil.
  3. Pour vinegar over kumquats until barely covered. Fold up a small piece of paper towel and place on top, pressing down lightly so that it becomes fully saturated with vinegar. (This will ensure they are submerged in brine and stay fresh.) Apply a tightly fitting lid to the jar and transfer to refrigerator.
  4. Pickles will be ready to eat once cool and will store in the fridge up to 4 months.
  5. Cook's Tip:
  6. Kumquats often have seeds. When slicing kumquats, use tip of knife to poke them out.


Amount Per Serving (Based on 20 Servings)
Calories: 40
Saturated Fat: 0 g
Trans Fat: 0 g
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 310 mg
Carbohydrates: 10 g
Fiber: 1 g
Added Sugars: 0 g
Total Sugar: 9 g
Protein: 0 g
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