Pickled Kumquats

Name: Pickled Kumquats
Ingredients: 1 pound kumquats (sliced 1/8-inch thick); 2 cups seasoned rice wine vinegar

MAKES 1 QUART

Ingredients

Place kumquat slices in a heat-safe jar.
In a small saucepot, bring seasoned rice wine vinegar to boil.
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.
Pickles will be ready to eat once cool and will store in the fridge up to 4 months.

Kumquats often have seeds. When slicing kumquats, use tip of knife to poke them out.