Downeast Maine Kumquat & Saffron Pickles, South Asian-style

Makes 12 cups

6 pounds 12 ounces organic kumquats
(Pre-soaked, washed, then boiled with three teaspoons of organic turmeric powder for 5 minutes. Drain it of water and put it on a double-layer of organic, unbleached paper towels).

4 TBL organic saffron threads, freshly- and finely-ground

12 TBL organic, French sea salt, finely-ground

4 tsp organic fenugreek seed powder, freshly- and finely-ground

7 tsp organic mustard seed powder, freshly- and finely-ground

3 TBL organic chili powder, Indian, fair-wage

12 TBL organic ghee, melted

1 cup organic, food-grade, natural vitamin E oil, as a natural food preservative

Directions:

First, cut the boiled kumquats into fourths. Remove any seeds/pips from them. Toss the kumquats with twelve tablespoons of organic, French sea salt, finely-ground.

Then, get a large, sterilized, 12 cup-sized, food-grade, microwaveable, oven-safe, Pyrex, glass jar, with an air-tight lid. To sterilize it, dip the cleaned jar and lid into boiling water for 1 minute and then dry it in the oven, at 325°F, center rack, preheated, for 5 minutes.

For one week, keep the jar tightly closed with the kumquats, and rotate it daily in a fridge wine rack. Wrap it in a towel so it fits securely in the fridge wine rack.

After one week, oven-roast the fenugreek and mustard seeds, freshly- and finely-ground into a powder, with the organic, melted ghee. Roast at center rack, 325°F, preheated, for 10 minutes. This releases the spices' fragrances.

Next, add the kumquats, spices in ghee, chili powder and saffron together into a mixing bowl. Pour those ingredients into the re-cleaned, re-sterilized glass jar.

Then, pour the food-grade, natural vitamin E oil on top of everything. This will help prevent the top layer from oxidizing, or changing color.

Finally, re-close the lid tightly, and store it in the fridge, labeled, with the date.