Gather the pods, with the stalks on, before they turn red; cut a slit down the side with a penknife, and take out all the seeds, but as little of the meat as possible; lay them in a strong brine for three days, changing it every day; then take them out, lay them on a cloth, and lay another over them till they are quite dry; boil vinegar enough to cover them, put in some mace and nutmeg beat small; put the pods into a glass or jar, and when the liquor is cold, pour it over, then tie a bladder and leather over them.