Put the young pods in strong brine for a week or ten plays, then take them out and wash them clean in fresh water. After this put them in vinegar to soak out the salt and weedy taste they would otherwise have. They should remain in this vinegar two weeks; then take them out and drain them well, then put them in a jar with the following ingredients: One gallon vinegar, a large handful horseradish, one teacup allspice, half teacupful cloves, two pounds of brown sugar, four onions, and two pods of red pepper. The spice should be bruised in a mortar, and the onions and horseradish sliced. Boil all these in vinegar, and pour it over the prepared martynias.