Stack fresh, raw eggs in a jar. Cover with cooled, strong brine (1 cup pickling, kosher, or uniodized salt dissolved in 2 quarts boiling water). Leave no air space . Seal and store in a cool, dark place. Should keep for 4 to 6 months. Yolks turn a reddish color and grow increasingly salty with age. These eggs are delicious hardboiled. As eggs are removed, fill space with fresh water.