A bag of cumquats still lay languishing in the fridge, so a quick salty pickle is the answer. It is very simple.
Easy Pickled Cumquats
Prep time: 10 mins plus a few weeks standing time
Cooking time: 0 mins
Serves: lasts for many months
Halve cumquats and place in a jar, layering them with salt as you go. I use celtic sea salt. But use fine salt, not crystals as I have here. Crystals take too long to dissolve.
Put in a sunny window for 2 or 3 days, and then allow to sit in a dark cupboard or in the fridge. You will see that the juice oozes from the fruit to form a salty brine and the skins become pickled.
Top up with lemon or lime juice if it needs it after about a week or so.
You can begin to use after a few weeks. Incorporate the brine into dishes, dressings and soups, and chop the cumquats finely to throw into salads, top soups, incorporate in cooked vegetable dishes, … you are only limited by your imagination.