Used chicken eggs, with 300g salt. Ready in 3-4 weeks.
*The saturation level is dependent on the temperature of the water. At 20 °C one milliliter of water can dissolve about 0.357 grams of salt; a concentration of 26.3%. At boiling (100 °C) the amount that can be dissolved in one milliliter of water increases to about 0.391 grams or 28.1% saline solution...https://en.wikipedia.org/wiki/Saline_water