In summer, add more salt. You can eat it after about a week. Be careful not to wait too long, otherwise the eggs will go bad!

Before pickling eggs, be sure to wash them with warm water to remove the mucous membrane outside the eggshell. This will shorten the pickling time to about 20 days. There are two methods: 1. One is: ten pounds of eggs, 2.5 pounds of coarsely salted water, salted salt without eggs, the other is a layer of eggs, sprinkled with a layer of salt, and finally capped with salt, without water, the effect is the same.