Red Beet Eggs

6 hard-boiled eggs, peeled
2 1/2 cups of leftover sweet and sour beet juice, or pickled beet juice

Place the peeled cooked eggs in a glass container. An empty pickle jar works well. Do not use plastic, it will stain and impart a noticeable flavor to the eggs.

Heat the juice to almost boiling. Cool slightly and pour over the eggs. Close the jar and once it has cooled to the touch, refrigerate, at least, overnight.

To serve, slice the eggs in half lengthwise.