The earliest dyes used for clothing came from nature, so it is fun to experiment with raw ingredients in today’s world of synthetic dyes. At Eckert’s we have an abundance of fresh produce, and Easter offers an opportunity to put a fun spin on the tradition of dying eggs.
Last night my daughter and I gave natural egg dying a test run. We hope you enjoy trying this natural technique on your Easter tradition as much as we did! Here are a few ideas to get you started.
Natural Dyes for Easter Eggs
Choose a color: PURPLE 2 small heads or 1 large head red cabbage, cored and sliced RED 2 lbs beets, peeled and diced YELLOW 1 lb onion skins ORANGE 1-½ cup turmeric (2 oz jar) For each color, you will need distilled white vinegar Add your ingredient or vegetable to a 5 quart saucepan. Add 4 quarts of water and bring to a boil for 30 minutes or until the water color is pronounced. Allow the liquid to come to room temperature, then strain liquid through cheesecloth. Discard the vegetables. Add 1/3 cup distilled white vinegar to the liquid. Place hard boiled eggs in water and refrigerate overnight. Rinse eggs if desired.
Be the first to leave a comment!