bluish-gray: mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries. |
blue: cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. stir in 2 tbsp. vinegar. let cool to room temperature and remove cabbage with a slotted spoon. |
jade green: peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. add 3 tsp. white vinegar. |
faint green-yellow: peel the skin from 6 yellow apples. simmer in 1-1/2 cups water for 20 minutes; strain. add 2 tsp. white vinegar. simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. add 2 tsp. white vinegar. |
orange: take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. add 3 tsp. white vinegar. |
faint red-orange: stir 2 tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar. |
rich yellow: simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. add 2 tsp. white vinegar. |
mustard-yellow: stir 2 tsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar. |
various shades: steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes. |
pale yellow: chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. add 2 tsp. white vinegar. |
faint yellow: simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. add 2 tsp. vinegar. |
brown-gold: simmer 2 tbsp. dill seed in 1 cup water for 15 minutes; strain. add 2 tsp. white vinegar. |
brown: add 1 tablespoon vinegar to 1 cup strong coffee. |
faint pink: chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. add 2 tsp. white vinegar. simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. add 2 tsp. white vinegar. mix 1 cup pickled beet juice and 1 tablespoon vinegar. |
dark pink: cut 1 medium beet into chunks and add to 4 cups boiling water. stir in 2 tbsp. vinegar and let cool to room temperature; remove beets. |
lavender: mix 1 cup grape juice and 1 tablespoon vinegar. |
