Salted Eggs

• 4 quarts (3775 ml) water
• 3/4 cup (175 ml) pickling salt
• 12 eggs

1. Bring water to a boil.
2. Add salt and stir to dissolve.
3. Remove from the heat and let cool to lukewarm.
4. Place egg in a jar.
5. Pour the warm saltwater over them.
6. Cover and let stand 1 to 1 1/2 months.
7. Hard boil eggs before using.

water, pickling salt, eggs

Taken from online-cookbook.com/goto/cook/rpage/000AF6 (may not work)