Pickled Kumquats

Ingredients

• 2 cups kumquats, sliced into thin rounds
• 1 cup white vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 teaspoon black peppercorns
• 2 bay leaves

Directions

1. Add the bay leaves, peppercorns, garlic, salt, sugar, and vinegar to a medium saucepan. Set it over medium-high heat and let the mixture come to a boil.
2. Lower the heat to low, then let the brine gently simmer for 5 minutes.
3. Stir in the kumquats and continue simmering for another 5 minutes, just until the slices are tender with a bit of firmness left.
4. Take the pan off the heat and let everything cool completely. Transfer the kumquats and liquid to an airtight container or jar, then store in the refrigerator for up to 2 weeks.