If you are using a 1-litre capacity jar, the amount of brine you have should be enough to fully submerge the eggs.If not, before making your salt solution, place your eggs in your jar and top with water to fully submerge the eggs. Then spoon the eggs out and set aside. The water that's left in the jar is how much you'll need to make your brine, so proceed with the next step.
In a saucepan, heat the water and salt and stir to dissolve the salt. Leave to cool to room temperature.
Place your eggs in your chosen jar and pour the cooled, room temperature salt solution (brine) over the eggs to completely submerge.
If your eggs are floating, place some fermentation discs over to hold them down, if you have them.Or use a small saucer, upside down.Or fill a small plastic bag with water and push down on the eggs. Watch out for spillage as you do this.
Cover the jar and place somewhere dark for 4 weeks. Then drain, and use as you like. For suggestions on how to use salted eggs and how to store them, take a look at the post.
8-Day Brining Method
Mix 375 ml (1½ cups) water, the vinegar and 100 g (3.5 oz) of the salt in a jug or bowl. Stir to dissolve the salt.
Place your eggs in the jar you are using, and pour this vinegar solution over to fully submerge the eggs.
Cover and leave on your kitchen counter overnight or for 12 - 16 hours, max. This is basically overnight. But don't give it more than 16 hours.
The Next Day: In a saucepan, heat the rest of the water (500 ml/2 cups) and salt (100 g/10½ oz) and stir to dissolve the salt. Leave to cool to room temperature.
Drain and rinse the eggs under cool tap water. Gently rub your fingers over the shells to dislodge any residue from the shells dissolving. But don't worry too much about this.
Rinse the jar with water to get rid of any bits. Place the eggs back in the jar.
Pour the cooled, room temperature salt solution (brine) over the eggs to completely submerge.
If your eggs are floating, place some fermentation discs over to hold them down, if you have them.Or use a small saucer, upside down.Or fill a small plastic bag with water and push down on the eggs. Watch out for spillage as you do this.
Cover the jar and place somewhere dark for 4 weeks. Then drain, and use as you like. For suggestions on how to prepare them and how to store salted eggs, take a look at the article above.
Notes
Just double or triple the recipe if you want more.