Coloring Easter eggs with natural dyes is not only harmless, but also a centuries-old tradition, which even with the advent of modern food coloring remains relevant. For coloring various products, vegetables, fruits with bright pigment are used. Beets, onion husks, turmeric, red cabbage and coffee – just a few of them. Each product is separately cooked in for 30 minutes, and so that the dye is more stable, in the dyed a decoction is added a little vinegar. Natural colored eggs dyes, of course, are not so bright, but even in their pastel they look charming on the festive table. friends: 
Time: 40 minutes Difficulty: easy Quantity: 12 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Red
- 1 kg. beets, peeled and diced
Yellow / bronze
- 0.5 kg onion peel
Yellow orange
- 1.5 tbsp. (55 gr.) Turmeric
Violet
- 2 small heads of red cabbage, chopped
Brown
- 1 (6 tbsp.) Strong coffee pot
- Distilled white vinegar
Recipes with similar ingredients: beets, red cabbage, onions, turmeric, coffee
Recipe preparation:
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For coffee
Make coffee. Cool to room temperature. Add 1/4 tbsp. distilled white vinegar, add hard-boiled eggs and put in the refrigerator overnight.
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For other dyes
Put one ingredient in a 5 liter pan. Add 4 liters. water, bring to a boil and cook for 30 minutes, or until the color will become very saturated. Cool to room temperature and strain. Add 1/4 tbsp. distilled white vinegar and then put hard-boiled eggs in each dye. Put in the refrigerator overnight.
