Pickled Cumquats | Pickled Kumquats

Vibrant in colour and tangy in flavour, these are a great addition to salads, soups and other dishes.

Pickled Cumquats

It is an exciting time when Cumquats (Kumquats) are in season. Each year, Cumquat Marmalade is made. And then attention turns to Cumquat pickles.

This is an Indian style pickle. Sometimes we make other pickles with cumquats, jar after jar of orange fruits in a spiced vinegar and sugar solution. This recipe, my favourite, is pickled in lemon juice and salt. We never tire of them, serving them with all Indian dishes, with plain rice or vegetable rice, in salads, in dishes being cooked a la grecque, and in any other way we conceive of using them.

Are you looking for Cumquat recipes? Try Cumquat Olive Oil, Cumquat Chutney, Cumquats in Gin, and Easy Pickled Cumquats.

Similar recipes include Makrut (Kaffir) Lime Pickle with Oil, Quick Mango and Ginger Aachar, Green Mango Pickle, Fresh Green Apple Pickles, Gujarati Carrot Pickle, and Quince Aachar.

We have more Cumquat recipes, so browse our collection.  Our Indian Pickles are here and all of our Indian recipes are here. Explore our Indian Essentials. And check out our recipes for preserves. Find inspiration in our collection of gorgeous Early Spring recipes.

Cumquats Kumquats

The pickled cumquats have shades of spice as well, with Kalonji (Nigella), fennel, cardamom and coriander seed, as well as some cinnamon. You could also use black mustard seed, aniseed, star anise, even black pepper. The salt assists the flavour and helps to preserve the pickles.

Pickle spices


Pickled Cumquats

Cuisine: Indian-style
Prep time: 15 mins
Cooking time: 0 mins
Serves: Use as an accompaniment to favourite dishes

500 g cumquats
lemon juice to cover – you can use lime juice also
3 Tblspn sea salt
1 stick cinnamon
1 tspn kalonji (Nigella seed)
1 tspn fennel seed
1 tspn cardamom seed
1 tspn coriander seed

Wash the cumquats, remove any seeds and cut into halves or quarters, depending on the size.

Layer the cumquat pieces in a glass jar with the cinnamon, spices and salt. Press the cumquats down lightly so the mixture is somewhat compact and sits level in the jar.

Pour the lemon and/or lime juice over the cumquats. Make sure the juice completely covers the cumquat pieces, and keep at least a couple of centimetres of space between the cumquats and the top of the jar. Make sure that there are no air bubbles in the jar – you can cover the jar and turn it over several times to help remove air bubbles.

Cover the jar tightly and leave it in cool dark place for two weeks, turning the jar each day. If the level of lemon juice goes down, top it up. It may go down as the salt and juice is absorbed by the fruit.

In the jar

It should now be stored in the fridge. Use the fruit and the juice in your recipes and on your favourite foods.

recipe notes
The remaining juice in the jar, when the pickles are finished, makes a wonderful dressing. I love to mix it with the oil from Punjabi Quince Pickles, and the result is simply amazing.

 Pickled Cumquats

I generally make a jar or three of Pickled Cumquats each year. This is my 2016 activity. These are salted, and I allowed the juices to ooze for a day in a warm, sunny spot, before filling with lemon juice.

Pickled Cumquats








16 thoughts on “Pickled Cumquats | Pickled Kumquats”

  1. What a great idea Ganga, kind of like preserved lemons, but using cumquats and all those delicious spices. And don’t the cumquats look pretty, piled up in the jar.

    I’ve made cumquat marmalade before and also cooked them down into a sauce to go over ice-cream, but I do like your idea as well. Our local fruit and veg shop has them for $2 a bag at the moment, so think I might be doing some preserving later today.

    1. Thanks, Kathryn. Interestingly cumquats abound at our Central Market but not at the Farmers Market! Good luck with the pickled cumquats.

  2. Ah! Awesome recipe. I wish this came along a few weeks ago! All of the cumquats on the tree in our backyard have started to soften and fall off. I made a huge amount of cumquat marmalade before then, though. 😉

    1. Oh, Kel, they are gorgeous! I am topping up with juice every day – finding that they are so tightly packed that little air pockets come loose from time to time. I do hope you try.

  3. Hi Ganga, I am in love with Kumquat recently, bought a Kumquat plant from Tuscany. I have picked the fruits and preserved with sea salt, this is the chinese way and need to be kept for years, until at least the salt is all dissolved before we consumed. We used it when we have bad sore throat.
    I recently found some kumquat available in a high end supermarket here in Switzerland and so happy and made another jar.
    If I see more, I will make a jar of your version, so I can enjoy earlier and in my cooking ! Thx for the great recipes.
    Love all your recent posts!!!

    1. Amazing about the Chinese cumquats! And today I read about pickled garlic that takes 7 years to mature. Wow. Thanks for your lovely comments.

  4. I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!

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