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Pickled Radish Pods

Pick two quarts of horse-radish pods. They must be tender, green, and with the seeds just forming. Throw them in brine and stand aside over night. Next day turn them, brine and all, into a porcelain kettle and bring to steaming point. Drain, turn them into a jar, and if not tender and green bring the brine to boiling point and pour over the pods again. Continue doing this till the pods are tender and green. Then drain, put one quart of good cider vinegar in a porcelain kettle, add two blades of mace, one ounce of ginger root in slices, two small red peppers, two tablespoonfuls of chopped horse-radish; bring to boiling point and pour over the pods. Stand aside over night. Next morning drain off the vinegar, bring it to boiling point again and pour over the pods. When cold they may be tied up and kept in a cool dry place.