What can you Substitute for vinegar when dying eggs?

While vinegar is a key ingredient in egg dyeing, it's not strictly necessary. Here are some substitutes you can try:

Acids:

* Lemon juice: This is a good substitute for vinegar, providing similar acidity. Use about 1/4 cup per cup of water.

* Cream of tartar: This is another acidic ingredient that can be used in place of vinegar. Use about 1 tablespoon per cup of water.

* Citric acid: This is a strong acid, so use sparingly (about 1/2 teaspoon per cup of water).

* Fruit juices: Cranberry juice, grapefruit juice, or pomegranate juice can all be used to add acidity and even color to your dyed eggs.

Other Options:

* Baking soda: This is not an acid, but it can help with color penetration and create a lighter shade. Add about 1 tablespoon per cup of water.

* Salt: Adding salt to your dye bath can also help with color penetration. Use about 1 tablespoon per cup of water.

Important Note:

* While these substitutes can work, the results may not be exactly the same as using vinegar. The color may be slightly different, or the dye may not penetrate the eggshells as deeply.

* Experiment with different ratios and combinations of these substitutes to find what works best for you.

Pro Tip: Always use a clean saucepan and fresh eggs for the best results.