Sculley Family

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All-Natural Easter Egg Dye

November 21, 2017

 

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All-Natural Easter Egg Dye
Instructions

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

  2. 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.

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

  4. 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.

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

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

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

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

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

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

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

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

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

  14. 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.

  15. 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 temperature; remove beets.

  16. Lavender Mix 1 cup grape juice and 1 tablespoon vinegar.

  17. Blue: On the stovetop, bring frozen blueberries and water to a boil in a pot. Boil for 5 minutes. Pour colored liquid into a cup or bowl, straining out the blueberries with a strainer. Stir in 1 tablespoon lemon juice.

  18. Yellow: On the stovetop, bring turmeric and water to a boil in a pot. Boil for 5 minutes. Pour colored liquid into a cup or bowl. Stir in 1 tablespoon vinegar.

  19. Orange: On the stovetop, bring paprika and water to a boil in a pot. Boil for 5 minutes. Pour colored liquid into a cup or bowl. Stir in 1 tablespoon vinegar.

  20. Pink: On the stovetop, bring frozen raspberries and water to a boil in a pot. Boil for 5 minutes. Pour colored liquid into a cup or bowl, straining out the raspberries with a strainer. Stir in 1 tablespoon lemon juice.

  21. Brown: In a cup or bowl, stir coffee granules and boiling water together. Add 1 tablespoon vinegar.

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