Natural Food Dyes For Easter Eggs

• For yellow eggs
• 3 tablespoons distilled white vinegar
• 2 teaspoons ground turmeric or 2 pinches saffron threads
• 3 cups water
• For purple eggs
• 2 cups red cabbage, chopped
• 1/4 cup distilled white vinegar
• 1 quart water
• For pink or red eggs
• 2 medium beets, coarsely grated
• 1/4 cup distilled white vinegar
• 3 cups water
• For green eggs
• 1/4 cup turmeric (dye)
• 2 cups red cabbage (dye)

1. For the yellow food dye: Bring water to a boil, add vinegar, turmeric or saffron; turn off and let sit for 10 minutes. Add eggs and let steep 30 minutes to 3 hours. Makes 3 cups.
2. For the purple food dye: Combine cabbage, vinegar, and water. Simmer 30 minutes then strain into a large bowl. Steep eggs 30 minutes or more. Different cabbage will yield different shades. Makes 3 cups.
3. For the pink or red food dye: Combine beets, vinegar, and water. Simmer 30 minutes, then strain into a large bowl. Steep eggs 30 minutes for pink or up to 4 hours for a deeper red color. Makes 3 cups.
4. For the green food dye: Combine 1/4 cup of the yellow dye and 2 cups of the purple dye. Let eggs steep 30 minutes up to 3 hours. Makes 2 1/4 cups.
5. Try other combinations with any leftover dye.

eggs, distilled white vinegar, ground turmeric, water, purple eggs, red cabbage, white vinegar, water, red eggs, beets, white vinegar, water, eggs, turmeric, red cabbage

Taken from www.food.com/recipe/natural-food-dyes-for-easter-eggs-476810 (may not work)