Sous Vide Pickled Kumquats
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 4
1 cup champagne vinegar
1/2 cup ultrafine sugar
1 teaspoon pickling spice
1 teaspoon grated fresh ginger
1 pound kumquats, halved and seeds removed
Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
In a medium bowl, whisk together the vinegar, sugar, pickling spice, and ginger until sugar is dissolved. Transfer to a large zipper lock bag with the kumquats.
Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath and let cool to room temperature.
Serve or refrigerate in an airtight container for up to 1 month.