Natural vegetable dye for Easter eggs is a healthy and natural way to add color to your Easter eggs.
Natural vegetable dye is a natural and healthy way to dye your Easter eggs. It does take a few more steps to dye eggs naturally, but it's a wonderfully green alternative to store bought egg dyes.
Colors and what will make them:
Small Quantity of Purple Grape Juice
Violet Blossoms plus 2 tsp Lemon Juice
Red Zinger Tea
Violet Blue Violet Blossoms
Small Quantity of Red Onions Skins (boiled)
Blue Canned Blueberries
Red Cabbage Leaves (boiled)
Purple Grape Juice
Green Spinach Leaves (boiled)
Yellow Delicious Apple Peels (boiled)
Yellow Orange or Lemon Peels (boiled)
Carrot Tops (boiled)
Celery Seed (boiled)
Ground Cumin (boiled)
Ground Turmeric (boiled)
Dill Seeds Brown Strong Coffee
Black Walnut Shells (boiled)
Yellow Onion Skins (boiled)
Cranberries or Juice
Red Grape Juice
Juice from Pickled Beets
Red Lots of Red Onions Skins (boiled)
Canned Cherries with Juice
Colored eggs will not be glossy, but if you want a shiny appearance you can rub a bit of cooking oil onto the eggs once they are dyed and are dry.
Getting the dyes ready for the eggs
1)Add tap water to come at least one inch above the vegetables or other dye colorants. NOTE: This will be about 1 cup of water for each handful of vegetables. Make sure dye materials are covered with the water.
2)Bring the water just to a boil, and then reduce the heat to low.
3)Let simmer about 15 minutes or up to an hour until you like the color obtained.
4)Remove the pan from the heat and let cool.
5)Carefully place eggs into the dye. Make sure eggs are fully covered. The longer you leave the eggs submerged in the dye the darker the color of the eggs will be.
6)Remove eggs from the dye and let dry.
7)Once dry refrigerate eggs until eatten or used in your favorite egg recipes.