When salting water for cooking, use 1 tablespoon of salt for every 4 quarts of water.
This recipe has been reviewed 862 times, as of this writing. 78% of reviewers would make Salted Water for Boiling again, and it has earned a score of 3.5 forks, on a scale of 4. Among those who side with majority is “A Cook from AZ” who writes:
How perfect! My in-laws are very picky eaters. At last, I've found a dish with ingredients that won't offend them. This will become a staple in our house!
Others offer helpful hints:
This is a great make ahead recipe. It will keep up to 3 days, covered, in the refrigerator. Just bring to a boil and serve.
For salt-sensitive readers requesting a substitute for the salt. I bloat up tremendously when I consume even the most miniscule amount of salt and therefore I used flour instead. This glutinous stew was just the ticket!
I had difficulty slicing it at first, until I put it into the freezer for a while. To get it to slice properly I then had to heat the knife somewhat, but in the end, it was worth the effort.
But not every recipe can be to everyone’s taste:
I found this to be way too salty - I couldn't even serve it to our guests (I should probably have experimented with it ahead of time. I found a much better recipe for salted water on recipesource.com. which I will use in the future.