Sous Vide Pickled Kumquats

(21)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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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.
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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

Directions

  • 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 0

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

    • Step 1

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

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180 F / 82.2 C Recipe Temp
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