On TV Tonight

  • 20:00 - Rachel Allen's Cake Diaries - Say it with Cake
  • 20:30 - Rachel Allen: All Things Sweet - Afternoon Tea
  • 21:00 - The Great Comic Relief Bake Off - Great British Bake Off Special: The Great Comic Relief Bake Off

This recipe is classed as easy

Rating 3.75 / 5 (4 votes)

Prep time:
30 min
Cook time:
2 hrs
Serves:
about 3 jars, 400ml each

Make Antony Worrall Thompson's zingy pickle - with a base of citrusy kumquats, it's delicious served with cheese and cold meats

Method

1. Put the kumquats in a preserving pan over a low heat on the hob. Cover with water, add the sugar and simmer for 20 minutes.

2. Remove the kumquats and divide them equally between sterile preserving jars.

3. Add the white wine vinegar, cinnamon sticks and cloves to the sugar syrup, turn the heat up to high and boil for 20 minutes. Skim off any scum that appears on the surface.

4. Pour the reduced sugar syrup into the preserving jars (use a funnel if you have one), distributing the spices evenly. Screw the lids on tightly. Store the pickle for one month before eating

Ingredients

main:

  • 675 g kumquats
  • 450 g preserving sugar
  • 175 ml white wine vinegar
  • 2x cinnamon sticks, each about 5cm long, crumbled
  • 6 whole cloves

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

I didn't use Kumquats but very small Mandarins. Made up very easy. Certainly not the last time I make this recipe.
Cannot comment on taste as I have to wait a month or so.But the 'Pickling Juice' is BEAUTIFUL.

EllenD26856 EllenD26856  Posted 21 May 2011 12:39 AM