We love cumquats for their sweet bitterness and one of our favourite recipes is to pickle them! Tart, bitey and sweetly spiced, pickled cumquats are great in a grainy salad, roast chicken, thinly sliced through a slaw, on a cheese plate or even in a cocktail – did someone say negroni? Here's our recipe if you're drowning in cumquats!
Makes 3 x 500ml jars
- 1kg cumquats
- 500ml white wine or apple cider vinegar
- 250ml water
- 250g caster or raw sugar
- 3 cinnamon sticks
- 1 teaspoon peppercorns
- 1 teaspoon cumin seeds
- 6 cloves
Sterilise jars following the instructions here.
Let sit for a month before opening. Once opened store in the fridge for up to 12 months.