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How to Dye Easter Eggs Without Food Coloring or Kits
Even if commercial egg dyes are not available, it is still possible to color eggs. Just do it the natural way!
Pink: Fresh beets or pickled beet juice; cranberries or cranberry juice; red raspberries
Orange: Yellow onion skins; carrots
Light yellow: Orange or lemon peels; carrot tops
Golden yellow: ground tumeric (boiled)
Mint green: Spinach leaves (or another dark green leafy vegetable)
Lavender/Blue: Red cabbage leaves or purple grape juice
Brown: Strong brewed tea or coffee
Note: White eggs accept coloring best; however, you may use brown eggs if white eggs are not available. You will just need to leave eggs in natural dye overnight.
- Put eggs in a single layer in a pan. Pour water in pan until the eggs are covered.
- Add two teaspoons of vinegar. (White vinegar is best; rice vinegar also works well.)
- Add the natural dye listed above for the color you want your eggs to be. (I use about half a cup of natural dye for every six eggs. Of course, more will make colors more intense, and less will make them paler.)
- Bring water to a boil, then lower heat and simmer for 15 minutes.
- Remove the substance you used to color the eggs, leaving the colored water (natural dye). Put eggs in a bowl. Cover them with the natural dye and let them stand in the refrigerator until desired color has been reached.
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