Natural Food Dyes For Easter Eggs - cooking recipe

Ingredients

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)

Preparation

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.
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.
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.
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.
Try other combinations with any leftover dye.