Dyeing Easter eggs with natural dyes

Ingredients:

Red

• 1 kg beetroot, peeled and diced

Yellow/bronze

• 0.5 kg onion peel

Yellow/orange

• 1.5 cups (55 g) turmeric

Violet

• 2 small heads red cabbage, shredded

Brown

• 1 (6 cups) pot of strong coffee
• Distilled white vinegar

Preparation:

1. For coffee

   
   Brew the coffee. Cool to room temperature. Add 1/4 cup of distilled white vinegar, add hard-boiled eggs, and refrigerate overnight.

2. For other dyes

   
   Place one ingredient in a 5-quart saucepan. Add 4 liters of water, bring to a boil, and simmer for 30 minutes, or until the color is very rich. Cool to room temperature and strain. Add 1/4 cup of distilled white vinegar, then place hard-boiled eggs into each dye. Refrigerate overnight.