Combine the water and the salt in a large saucepan and bring to a boil over high heat. Remove from heat and let cool to room temperature.
Carefully place the eggs in a container. Pour the salt water over the eggs and seal the container tightly. Place the container in the refrigerator and let the eggs cure for at least 1 month.
To serve, hard-boil the eggs, let cool to room temperature, then peel, slice, and enjoy.
Yields 1 dozen eggs
Salt-cured eggs are delicious as is — just peel and eat. I used them for Easter eggs this year, much to the delight of my husband, who is a real hard-boiled egg fan. They were beautiful and tasted great.