Quick-Pickled Kumquat Avocado Toast | www.floatingkitchen.net

Quick-Pickled Kumquat Avocado Toast

Avocado toast is a food that I just can’t quit.

I know a lot of folks are feeling kind of “over it” lately. It’s achieved Kardashian-level celebrity status, right up there with kimchi, smoothie bowls and those Starbucks Pink Drinks. But to me, avocado toast isn’t just the latest trend. To me, avocado toast is pure comfort food. It’s the food that I eat when I’m stressed and rushed and struggling to find the time to prepare a “real meal”. And it’s the food that I eat when I just don’t feel like eating. Like this past week, when my heart felt heavy and my house seemed unbearably empty. Avocado toast was the only thing that actually tasted really good to me.

Today’s version includes one of my favorite curious little fruits: kumquats. They are in season right now, so keep your eyes peeled for these sweet-sour gems that look just like miniature oranges.

And speaking of peels, you can eat them. Yup. Not need to peel kumquats (thank goodness because that would be a laborious task!). In fact, the peel is actually the sweeter part of the fruit. It’s the center that packs a pucker-inducing punch!

Quick-Pickled Kumquat Avocado Toast | www.floatingkitchen.net

Last year, I made a Spicy Kumquat and Whipped Ricotta Crostini. And a couple of weeks ago, I spotted these gorgeous Kumquat Honeycomb Tartines from Alanna at The Bojon Gourmet. So it’s been on my mind to create a new version of kumquats on toast.

To that end, I asked my Mom for a few kumquats for a recipe and, of course, she brought me an ENTIRE CASE. Not that I was particularly surprised by this. Because my Mom always goes above and beyond the call of duty (it’s one of her most endearing qualities). But a case of kumquats is A LOT to try and get through. So I’ve been making plenty of dishes with kumquats this week (I might just have to share another one soon!), as well as making pickles, marmalades and chutneys.

Quick-Pickled Kumquat Avocado Toast | www.floatingkitchen.net

These quick-pickled kumquats are exactly as they are named: pickled kumquats that can be made very quickly. I start by slicing each kumquat into 3-4 slices. No need to discard the seeds, but I do remove and discard the tiny woody stem that is sometimes found on the end. Then I boil them briefly to soften the peel and take away some of the bitterness. Finally, I combine the kumquat slices with a easy rice vinegar brine and pop them in the refrigerator to chill. Within an hour, they are ready to consume!

If quick-pickles are known as “quickles”, then are quick kumquat pickles known as “kuickles”?

Quick-Pickled Kumquat Avocado Toast | www.floatingkitchen.net

Because I have so many kumquats, I made myself a couple jars of these quick-pickled kumquats. But you can certainly scale the recipe down, if you prefer. The quick-pickled kumquats should last for a week, maybe more, in your refrigerator.

This Quick-Pickled Kumquat Avocado Toast is just one in which you can enjoy your “kuickles”. Try them on sandwiches, with grilled chicken or fish, or add them to a cheese platter. Or simply eat them straight out of the jar!



Quick-Pickled Kumquat Avocado Toast

Quick-Pickled Kumquat Avocado Toast

At a Glance:
Yield: 2 servings
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes


For the Pickled Kumquats:

  • 4 cups kumquat slices
  • 1 cup warm water, plus more for boiling the kumquat slices
  • 1 cup rice vinegar
  • 2 tablespoons maple syrup
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

For the Toast:

  • 1 avocado
  • 2 slices of bread, toasted
  • Salt
  • Red pepper flakes
  • 10-14 slices pickled kumquats
  • 1/2 cup pea shoots or sprouts
  • Fresh mint leaves
  • Maple syrup


  1. Add the kumquat slices to a medium pan and cover them with about 1-inch of water. Bring to a simmer and cook for 10 minutes. Drain the kumquat slices, discarding the cooking liquid. Divide the drained kumquat slices between two jars (or more or less, depending on what size jars you have) with re-sealable lids.
  2. Stir together the warm water, rice vinegar, maple syrup, salt and black pepper. Pour this mixture into the jar(s) over the kumquat slices, filling the jar(s) to the top. You can discard any leftover liquid. Seal the jar(s) and transfer them to your refrigerator to chill for 1 hour. A longer refrigeration time is okay, too. The quick-pickled kumquats can be stored in your refrigerator for a week, if not longer.
  3. To make the toast, cut the avocado in half. Remove and discard the seed. Scoop out the flesh and place it on the toasted bread. Mash the avocado flesh down with the tines of a fork. Sprinkle with a pinch of salt and red pepper flakes. Top with some pickled kumquat slices, pea shoots and a few fresh mint leaves. Drizzle with a little maple syrup, if desired. Enjoy immediately.

18 comments on “Quick-Pickled Kumquat Avocado Toast”

  1. Oh this is so beautiful! Thank you for sharing! I am not sure I’ve ever tried kumquats but I need to get my hands on them now 🙂

  2. Weirdly enough, I still haven’t tried kumquats! I feel like now that I love avocado toast, this is opening up a whole new world for me. Love your way friend, as always, you are welcome to come drink beer with me here in MKE! xo

  3. I was totally late to the whole avocado party Liz! I tried guacamole for the first time about 3 years ago. I just never thought I’d like it. Now I LOVE it, and avocado toast is a favorite! I love the addition of the kumquats! These are so pretty too!

  4. i finally tried a kumquat a couple weeks ago, and it was a bit tangier than expected, even though i was prepared for it. does the quick pickling make them tangier? love quick pickles though, and think that it’s a great way to help stall your consumption of a whole case full of kumquats (;

    • I don’t think they are more sour after being pickled. The short boiling time helps to take some of that away. And there is a little maple syrup in there to sweetened the deal!

  5. I have got to try a kumquat! These look so delicious and colorful. I am alll about that elevated avo toast game 🙂 Pinning!

  6. Sheesh, a whole case? Well when in Rome, right? How about a kumquat margarita? Oh Liz…. they are SO hard to find around here. The nearest I’ve seen them is an hour away, then there’s only an expensive very small offering. I may just need to order some… These toasts are just beautiful! Full of flavor, comfort, and texture. Avo toast, agreed, not a trend. It IS comfort food and so good for you too. Beautiful recipe!!

  7. I don’t really see how a food can be a trend when it’s just dang GOOD. Also, I obviously need to pick up some kumquats for immediate pickling. Delicious!

    • I know. I kind of hate these lists of “trendy foods for 2017” and such. Too much pressure. Just eat what you like, right? And definitely get some kumquats for pickling!

  8. These are so stunning Liz! Clearly we need to have a kumquat toast dinner party with your crostini for apps, avo toast for the main, and the honeycomb version for dessert. Sending you huge hugs. <333

  9. This looks great, Liz! I could totally see myself loving this combo forever!

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