Red onion skins yielded a rich chocolate brown; Raspberry Zinger, orange; red beets, pink; and turmeric, bright yellow.
DIY EASTER EGGS
Editor’s note: Connie Post, from the Dayton Daily News, cooked the vegetable matter for 30 minutes to get rich colors. Red onion skins yielded a rich chocolate brown; Raspberry Zinger, orange; red beets, pink; and turmeric, bright yellow. She strained and poured the liquid into small Mason jars and dunked the eggs. If they aren’t as vibrant as you want them to be after 30 minutes, try dunking them a little while longer. When you remove the egg from the jar, pat it very gently with a paper towel — rubbing it will remove a lot of the color.
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1 cup red onion skins
1 bag Red Zinger tea
1 cut red beets, shredded
2 tablespoons turmeric, ground
1. Bring 1 cup of water to a boil with your vegetable matter of choice.
2. Simmer, covered, for 15 to 30 minutes.
3. Strain the liquid and add 1 tablespoon of white vinegar.
4. Dunk your eggs (hard boiled) and leave them there for 30 minutes.
— Connie Post, Dayton Daily News