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!)

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Recipe Temp 180 F / 82.2 C
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Most people find that kumquats, tiny citrus fruits, are best when pickled. Pickling kumquats is made quick and easy with the Anova Sous Vide Precision Cooker. These are perfect in salads, cheese, or even as a cocktail garnish.

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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).

  • Step 2

    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.

  • Step 3

    Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath and let cool to room temperature.

    • Step 2

      Serve or refrigerate in an airtight container for up to 1 month.

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180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time