Combine The Salt, Vinegar, And Water In A Large Pot, And Bring To A Boil Over High Heat. Add The Eggs One At A Time, Being Careful Not To Crack Them. Reduce The Heat To A Gentle Boil, And Cook For 14 Minutes. Once The Eggs Have Cooked, Remove Them From The Hot Water, And Place Into A Container Of Ice Water Or Cold, Running Water. Cool Completely, About 15 Minutes. Store In The Refrigerator Up To 1 Week.