We had lovely bright red dyed pickled turnip strips when I was a kid in Saudi, I would love to be able to make those now.
I made these a few weeks ago, and they were absolutely delicious. In fact, I ate the entire batch in two days -- most of it the first day they were ready.
The color comes from beets. I used two small ones instead of the one biggie.
Thank you Thank you!! Two (authentically) similar and very promising recipes!
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