Instructions: Place a layer of kumquats on bottom of a clean 1-quart glass jar. Sprinkle with 2 tablespoons salt. Cut lemons into 1/4 inch slices and sprinkle each side with salt. Cover kumquats with a layer of lemon slices. Continue layering kumquats, salt and salted lemon slices until jar is full. Top with a layer of lemon slices. Add 1/3 cup vinegar and 1/3 cup water to cover (if needed, add more vinegar and water, in equal proportions, until liquid covers fruit). Seal tightly. Refrigerate for 2 weeks before using. Rinse under running water before using. Keep refrigerated after opening to help maintain the brilliant color of the fruit. Store in refrigerator for up to 6 months.

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