Naturally Dyed Easter Eggs
Naturally dyed Easter eggs by na2na3
Making naturally dyed Easter eggs takes a bit of colorful veggies and 24 hours. Purple cabbage makes blue, beets - pink, onion skins - orange and turmeric - yellow. Chill the eggs in the refrigerator submerged in the dye to obtain the perfect shade.
2 cups yellow onion skins
2 cups purple cabbage, chopped
2 cups beetroot, shredded
2 tablespoons ground turmeric
12 hard-cooked eggs
8 tablespoons vinegar
Add each dye matter to a saucepan. Cover with 750 ml of water and bring to a boil. Turn the heat down and simmer, covered, for 30-45 minutes. Remove from the heat and let the dye cool to room temperature.
Strain each dye into a suitable container. Stir 1 tablespoon of vinegar per cup of strained liquid.
Arrange the room-temperature eggs in jars and pour the dye over them. Make sure the eggs are completely submerged.
Transfer to the refrigerator and chill for at least 24 hours. Carefully dry the eggs and polish with a bit of oil.