Natural Food Dye
Makes 4 to 6 cups.
Note: For a deeper hue, add more of the coloring agent and keep the eggs in the dye longer, even overnight in the refrigerator.
• 2 to 3 tbsp. spice or 4 c. or more chopped fruit or vegetable
• 4 to 6 c. water
• 2 tbsp. white vinegar (per 4 to 6 c. water)
Directions
Combine spice or food with water and vinegar. Bring to a boil, then simmer for 15 minutes. Eggs can be colored (and cooked) in the dye while it is being prepared (make sure the water covers them entirely), or soak hard-cooked eggs in the dye after it is made.
