Salt-Preserved Kumquats (Salted Kumquat Tea)

Why people make this

Kumquats are rich in vitamin C, and when in season they are worth curing into a salt preserve to keep on hand. Pick big, ripe orange ones; the salted version is a homemade pantry staple long treasured for soothing a sore, raw throat and a hoarse voice. When kumquats are at their best, it takes very little effort to cure a jar so you have it ready whenever the throat acts up.

Method

1. Wash the kumquats with skins on, dry them, and leave in a cool spot until the skins just begin to wrinkle.
2. In a clean glass jar, lay a thin layer of coarse salt, add kumquats, cover with another layer of salt, and repeat until about 80% full.
3. Finish with a layer of salt covering the fruit. Keep in a cool place until the salt dissolves into a brine — it is then ready.
4. To serve, take about 4 kumquats, crush them, pour over boiling water; once slightly cooled, stir in a little honey if you like, and drink.

Nourilo’s Tips

Don’t overfill the jar, and always end with enough salt to cover the fruit. If over time the brine no longer covers the kumquats, add a little more salt, or they may mold and spoil. The longer they cure, the darker the kumquats become.