In a medium-sized pot, boil each ingredient with one cup of water (except tea) for 30 minutes. Boil 2 cups of prepared tea for speckled eggs. Strain the liquid into their own mason jars, then stir in 2 tablespoons of vinegar. Place an egg or a few eggs (if they fit) into each mason jar and store in the refrigerator overnight or at least for a few hours. Remove from refrigerator. With a slotted spoon remove each egg and allow to dry on a cooling rack. Once dry you may want to rinse the eggs if they have a “film” of color on them.
Note: Those eggs soaked in the beet mixture will rub off onto clothing. The others are pretty stout and you shouldn’t have any trouble once they dry. I usually make more “dye” by using 2 cups of water and doubling the ingredient, for more colored Easter eggs.
Courtesy of Game and Garden.