Easter is almost here and it’s just about time for Peter Cottontail to come hoppin’ down the Bunny Trail, so why not greet him with something a little different this year? Gather some all-natural dye makings from the produce section, and spend Saturday afternoon coloring eggs. Here’s how:
Put the eggs in a single layer in a pan with just enough water to cover them completely. Add 1 teaspoon of vinegar and 2-1/2 cups of your chosen fruits, vegetables, or leaves from the list below. Bring the water to a boil, reduce the heat, and simmer for 15 to 20 minutes. Remove the eggs promptly if you want lighter shades. For darker colors, strain the dye into a bowl with the eggs, and let it sit in the refrigerator overnight.
Here’s your color palette:
Blue—blackberries, blueberries, chestnuts, or red cabbage leaves
Orange—yellow onion skins or orange peels
Purple—blackberries or purple grapes
Red—beets, cranberries, frozen raspberries, or red onion skins
Yellow—shredded carrots or lemon peels
Now that you have your produce to dye for—er, with—have fun! Experiment with other produce to achieve colors Mother Nature would be proud to call her own. And don’t forget to check out our book, Vinegar: The King of All Cures! You can even try it FREE for 21 days with our Free Preview.