The healthiest veggies and spices also make gorgeous, all natural Easter egg dyes! In a small pot, simmer 2 quarts water, 1/4 cup white vinegar and the dye source together, for at least an hour. Drain liquid into jars, and cool to room temperature before using.
Experiment with different dye sources for your own unique color combinations! Some of my favorites include:
Deep blue: 1 head red cabbage, chopped
Purple: 2 1/2 cups blueberries
Orange: 4 tbs paprika, ground
Yellow: 4 tbs turmeric, ground
Pink: 1 beet, chopped
When finished, store the jars in the refrigerator - it will last about a month! Fun colored hard boiled eggs are a great snack … any time of the year!
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Tags: 2013, all natural, easter, egg dye, mariko