Naturally Dyed Easter Eggs

Naturally Dyed Easter Eggs 

Ingredients:

• 2 cups purple cabbage, shredded
• 2 cups red beets, shredded
• 2 Tbsp turmeric powder
• ¾ cup distilled white vinegar
• 1 dozen white eggs (or brown for more muted colors)
• Ice
• Olive oil, for polishing (optional)

Instructions:

1. In a medium saucepan, bring cabbage and 2 cups of water to a boil. Reduce heat to low, cover, and simmer for 30 minutes. Do the same for the shredded beets and turmeric. After the dyes are cooked, strain through a fine strainer into separate bowls or glasses. Stir in 2 Tbsp vinegar to each bowl of dye. Allow to cool at least 20 minutes before using.
2. Combine ¼ cup vinegar and 8 cups water in a large pot, bring to a boil. Gently add eggs to the boiling water, taking care not to crack them. (Allowing eggs to come to room temperature first may reduce cracking.) Boil gently for about 10 minutes. After cooking, place eggs in an ice bath or very cold water to cool, about 15 minutes.
3. Place hard boiled eggs into the dye, and let them sit for at least 5 minutes. Remove with tongs to a rack and allow to dry completely before dipping again. Eggs will be very pale at first, but will become more vibrant with each cycle of dipping and drying.
4. Gently polish with a soft cloth dipped in olive oil, if desired

Red: Dip 3 or 4 times in red beet dye

Orange: Dip 2 times in red beet, and 1 time in turmeric dye

Yellow: Dip 3 times in turmeric dye (you may need to gently wash off turmeric powder)

Green: Dip 2 times in turmeric, and 1 time in red cabbage

Blue: Dip 3 or 4 times in red cabbage dye

Purple: Dip 2 times in red cabbage, and once in red beet dye

Makes 12 easter eggs

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