Sweet and Peppery Pickled Kumquats

Did you ever hear of pickled Kumquats? me neither! So I had to give it a try and they sure taste interesting.... sweet, tangy, spicy, syrupy....

In one of the local Farmers' Market emails, they advertised pickled Kumquats. I figured I can do that, too, and here I am making pickled Kumquats. 

This recipe makes two half-pint jars.

  • 12 oz (340 grams) Kumquats
  • 1 cup vinegar (I used apple cider vinegar, but white, red wine, champagne, all are good)
  • 1/2 cup sugar (white or raw, maple syrup or agave syrup)
  • 1/4 teaspoon grated ginger (from a jar)
  • 10 - 12 whole peppercorns ( I used pink peppercorns)
  • pinch of salt
  • 1 teaspoon chili flakes (I use Turkish Chili Pepper Flakes, but red pepper flakes are ok)
  • 2 half-pint jars


  • Wash Kumquats and remove stems. Half them and remove the seeds. 
  • Add Kumquat halves to a large pot, cover with water and bring to a boil. 
  • Reduce heat and let simmer until Kumquats are soft, about 30 minutes.
  • While Kumquats are cooking, clean jars with soap and water, set on a wet dish towel (reduces the possibility of glass jars breaking when adding the hot Kumquat mixture)
  • Drain Kumquats, discard water.
  • Use same pot and add the vinegar, sugar, ginger, peppers and salt, bring to a boil, add Kumquats and boil for 5 minutes stirring constantly. It should be syrupy by now.
  • Ladle the Kumquats and syrup into the jars, clean rim, tighten lid and set upside down to cool. (Or use water bath canning method or simply store in the refrigerator for up to 6 weeks.)

Soft and syrupy, fill into jars

Serve with crackers and cheeses, add to salads and sandwiches, serve with roasted chicken and pork chops.

Instead of just chili and peppercorns try different spice combinations with cloves, star anise, cardamom, ginger slices or candied ginger, allspice, cinnamon, and vanilla bean

on homemade sourdough crackers with cream cheese, see the red chili flakes?

Bon Appetit :-)