Natural Food Dyes for Easter Eggs

Found these in Bon Appetit magazine.

• Ready In: 1 hr
• Serves: 12

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)

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Try other combinations with any leftover dye.