The base recipe for all the veggies dyes
are equal measurements of veggies and
water and a half tablespoon of white wine
vinegar for every cup (250 ml) of water.
When using turmeric, you need 1 tablespoon of turmeric, 1 cup (250 ml) of water
and a half tablespoon of white wine vinegar.
To color several eggs, you will probably
need to make batches using two cups of
water and double all other ingredients.
glass or stainless steel; because, plastic
ones discolor easily.
When the dyes are ready, you then emptied egg shells in your containers and let
them stay in for at least one hour.
Note: the first eggs will come out with
stronger colors. As you continue dyeing
your eggs and the dyes fade, to get the
stronger colors, you will need to keep the
eggs in the color bath for longer periods
of time.
The actual process is simple: Chop the
veggies into smaller pieces and boil in the
water and wine vinegar for 30 minutes.
Pour through a sieve and leave it to cool
down before using it. To store your
homemade dyes, use containers made of
These egg shells are colored with
(from top left) Turmeric, red cabbage,
Onion (bottom left) Onion, Turmeric
and red cabbage, red cabbage
8
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