Natural Food Dyes for Easter Eggs
These beautiful orbs were created straight from the pantry. Experiment with anything you’ve got on hand, jarred or frozen produce also works well if you don’t have fresh in the frig. The basic recipe for each dye is:
Combine 1-2 cups chopped food material, 2 cups water and 1 tablespoon salt.
Boil each batch for 10 minutes.
Strain the dyeing liquids into jars and add 1 tablespoon white wine vinegar to each.
Gently place hardboiled eggs in the jars, cover and leave to sit in the refrigerator.
These eggs were left for 12 hours.
(Pictured from the top:)
Beets (I used 2 cooked beets. I wonder if using raw would have made them more pink?)
Red Cabbage (I used an inexpensive jarred variety.)
Blueberries (I used wild, frozen berries.)
Turmeric (I used 2 tablespoons.)
Coffee (I used 2 cups of strongly brewed coffee – no additional water added to the boil.)
SMILE … Spring has sprung!