Gather the pods when young and tender enough to thrust a needle through
them easily, later they become hard and useless for pickles. Leave half
an inch of stem on each, and lay them in salt water a couple of days,
then cook in weak vinegar until tender, but not so long as to break
them. Drain well from this, place them in jars and prepare vinegar for
them in the proportion of an ounce each of cloves, allspice and black
pepper to a gallon of vinegar; scald all these together with half a
teaspoonful of prepared mustard. Pour hot over the martynias, cover
closely and keep in a cool place. They will soon be ready for use.