I know it's getting late, but I just wanted to post that I have started to make the natural dyes for this season's margučiai.
My male foodie friend and I have been saving up the outer skins from yellow onions since last summer. Following the directions from this website, I took about three handfuls of the dried skins and crumbled them into a bit more than a cup of water. I brought the mixture to a boil and then let it simmer for a while. Some of the water evaporated, so I added some more. Even so, once I strained the liquid into a clean glass jar, the level seems barely enough to cover an egg. Then again, the level will rise when I put an egg into the jar.
Now I'll add the vinegar and cap the jar, and I'll be ready to start dyeing ... at least with that color. I would also like to experiment with turmeric, spinach, and red cabbage, and maybe even grape juice and beets.
Names from 11th Century Carcassonne
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