Small Batch Pickled Beets

I'm not a gardener, but I do subscribe to a CSA Program that supplies me with plenty of fruits and vegetables that I don't normally purchase, and I love the challenge of finding ways to prepare them.  Last week our delivery included 4 beets and I thought it would be nice to pickle them.  Let me show you how I did it.

Boil beets until tender.

Cool until they're easy to handle.

While the beets are cooling, bring the vinegar, water, sugar, and salt to a boil to dissolve the sugar and salt.  Remove from heat and reserve until needed.

Peel the skins off with the dull side of a knife blade - if you use the sharp side of the blade, you'll remove more than just the skin.  you might also want to wear gloves so your fingers don't get stained. 

The aftermath.

My hands were covered in beet juice so I didn't get a photo of me slicing the beets, but I think you can figure that one out.  Pour the pickling solution into a large jar and add the sliced beets. Cover and refrigerate for up to two weeks.

Items used to make this recipe:

(affiliate links)

• disposable food safe gloves https://amzn.to/3ciNSEo

• black cutting board https://amzn.to/3dwOBBR

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Small Batch Pickled Beets

makes 4-6 beets

Printable Recipe

Ingredients

• 4-6 whole, skin-on beets

• 1 cup white distilled vinegar

• 1/2 cup water

• 1/4 cup granulated sugar

• 3/4 teaspoon kosher salt

Directions

1. Don't peel beets, but trim tops, leaving about 1 inch attached.

2. Place beets in a medium saucepan, cover with water, and bring to a boil; cook until beets are tender when pierced with a knife (20-30 minutes depending on size).

3. Remove beets from cooking water and allow to cool.

4. In a small saucepan, combine vinegar, water, sugar, and salt; heat and stir gently until sugar and salt are completely dissolved.

5. Use disposable food safe gloves to remove beet skins. I find it scrapes away easily using the dull side of a knife blade.

6. Slice the peeled beets thinly and place in pickling mixture; refrigerate for up to 2 weeks.

Note

• After you finish eating the beets, don't throw away that pickling juice - use it to store peeled, hard-cooked eggs for several days to add lovely color and flavor.  

Chicken Cutlets, Nuggets, or Strips

This was not only my favorite chicken when I was growing up, but it was also the favorite of my siblings, and later, my own children.  The recipe is the same whether you call it chicken cutlets, chicken nuggets, or chicken strips - the only difference is how you cut the chicken.  

The recipe is pretty flexible - you can completely omit the grated cheese (my mother never used it), but I like my bread crumb mixture to contain up to 1/2 cheese - I think it adds wonderful flavor.  I also like to cook my chicken in extra virgin olive oil, despite reports to the contrary, it adds amazing flavor.  Lastly, I finish the chicken with a heavy squeeze of fresh lemon juice - again, adding amazing flavor.  Honestly, I wouldn't bother making it if I didn't have fresh lemons on hand.  

Cut chicken into desired shape.

Prepare crumb mixture by adding up to 1/2 grated parmesan or romano cheese, or if you're like my mother, just use straight up Italian seasoned breadcrumbs.  don't even think about using plain breadcrumbs. 

If adding cheese to the breadcrumbs, mix them well.

Beat the eggs in a bowl.

Dip the chicken pieces in the egg, being careful to coat completely before allowing excess egg to drip back into the bowl.

Place egg coated chicken into the breadcrumb mixture, coating completely.

Preheat oil in a skillet or shallow pan until it begins to shimmer.  

Fry chicken until golden brown on one side, then flip and repeat.  remove from oil when cooked through and immediately sprinkle with a little kosher salt.  

Serve with plenty of fresh lemon wedges.  

Items used to make this recipe:

(affiliate links)

• Italian seasoned bread crumbs https://amzn.to/397A3q0

• Wusthof Nakiri knife https://amzn.to/2Qu2YxP

• good quality skillet https://amzn.to/2UfMU3X

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Chicken Cutlets, Nuggets, or Strips

makes 4 servings

Printable Recipe

Ingredients

• 1 pound boneless, skinless chicken breasts cut into nuggets, strips, or cutlets

• 2 large eggs

• 1 cup mixture of Italian seasoned breadcrumbs and grated parmesan or romano cheese (see note below)

• 1 cup extra virgin olive oil

• kosher salt to taste

• 2 large lemons, sliced into wedges

Directions

1. Cut chicken into desired shape.

2. In a shallow bowl, beat eggs well.

3. In a separate bowl, combine breadcrumbs and grated cheese if using.

4. Dip chicken into beaten egg, followed by breadcrumb mixture.

5. In a large skillet, heat oil until shimmering.

6. Fry chicken in oil until golden brown on both sides; drain chicken on paper towels and immediately sprinkle with kosher salt to taste.

7. Serve with plenty of freshly squeezed lemon juice.

Notes

• You can omit the cheese and use just bread crumbs, but I like to use a mixture of half Italian seasoned bread crumbs and half grated Parmesan or Pecorio Romano cheese.

• For extra crunch, use Italian seasoned PANKO bread crumbs.