Argentine Chef

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Quinoto en Conserva (Pickle Kumquat)

FloraCatriel MenendezComment

This fruit is excellent by itself but it is also great for candies, jam, pickles and tarts. People in my country eat them plain. The sour flavor catches the attention but also the perfume of orange and the sweetness of the pulp make this fruit really unique. it is high in Vitamin C, Vitamin A and potassium. In this post, I want to share my pickle recipe for these beauties. This is one of the many ways to preserve them.


Kumquat  1lb

Sugar  4oz

salt pinch

Apple cider vinegar 1 cup

water 4 cups


In a pot, combine sugar and vinegar. Bring it to boil to dissolve the sugar, add water and boil it again.

Add the kumquat and cook them for 5 minutes or until soft. 

Remove the pot from the heat and let it cool down. Can the mixture in jars when it is hot and flip the jars to seal it. Make sure to use new lids on each jar ensure that they sealed properly prior to storage and eating.

Store at room temperature and in the fridge after opening.

Enjoy it with cheese or in a salad!!