Easter dyes from the kitchen

1
Stormy Stewart

By
@karlyn255

Resource~betterhomesandgardens

Rating:

★★★★★ 1 vote

Comments:

Ingredients

How to Make Easter dyes from the kitchen

Step-by-Step

  1. ~~***Natural Egg Dye Ingredients***~~

    Bluish-Gray: Mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries.

    Blue: Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.

    Jade Green: Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

    Faint Green-Yellow: Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 tsp. white vinegar.

    Orange: Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

    Faint Red-Orange: Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.

    Rich yellow: Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 tsp. white vinegar.

    Mustard-yellow: Stir 2 tsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar.

    Various shades: Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes.

    Pale yellow: Chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar.

    Faint yellow: Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. vinegar.

    Brown-Gold: Simmer 2 Tbsp. dill seed in 1 cup water for 15 minutes; strain. Add 2 tsp. white vinegar.

    Brown: Add 1 tablespoon vinegar to 1 cup strong coffee.

    Faint pink: Chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. Add 2 tsp. white vinegar. Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 tsp. white vinegar. Mix 1 cup pickled beet juice and 1 tablespoon vinegar.

    Dark pink: Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperat
  2. Lavender: Mix 1 cup grape juice and 1 tablespoon vinegar.

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