Water glassing is a way to preserve whole eggs for long-term storage using water and pickling lime. I only had eight fresh, clean unwashed eggs to start with today. You use 2 Tbsp (one oz.) lime per qt of water. I used rainwater from last week's storm. And put them in a 2-gallon crock, and covered them with a plate. Put them on a shelf in the basement. They're supposed to be good for about a year, but I just eant eggs this winter.
Cherry, salt won't work. Has to be lime, and the right kind. And you have to wear gloves and be careful!