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Yield- 8 ounces

1 lb Fresh Kumquats, halved

2 cups Apple Cider Vinegar

1 cup Sugar

2 tsp Salt

Bring vinegar, sugar and salt to a boil.  Whisk to dissolve sugar and salt. Remove from heat and allow to cool for a few minutes before pouring over halved kumquats. Bring to room temperature before using.

When ready to use, scoop out any extra flesh that’s left on the skins. The skin of the kumquat is the super tasty pickled part and can be sliced into strips before garnishing salads, using over ice cream or in a tasty champagne cocktail!

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