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RED
2 LBS beets, peeled,
diced
YELLOW/TAN
1 LB onion skins
YELLOW/ORANGE
1 1/2 cup jar turmeric
PURPLE
2 small heads red cabbage,
sliced
WARM BROWN
1 (6-cup) pot of strong
coffee
Distilled white vinegar
1.
For all but the coffee color, in a 5 quart saucepan, add 1 vegetable or
ingredient.
2.
Add 4 quarts water
3.
Bring to a boil
4.
Cook for 1/2 hour or until the color is very dark.
5.
Allow to cool to room temperature
6.
Strain out the vegetables.
7.
Add 1/4 cup distilled white vinegar
8.
Then add hard boiled eggs to each color.
9.
Refrigerate overnight.
10.For
the coffee color: brew the coffee.
11.Allow
to cool to room temperature.
12.Add
1/4 cup distilled white vinegar.
13.Add
hard boiled eggs.
14.Refrigerate
overnight.
