Every housewife who can procure or has at her disposal the necessary ingredients, is, or should be, interested in pickling recipes, since pungent and spicy relishes are generally considered necessary adjuncts to a well equipped table. They can be made at home at small expense and with little trouble and expenditure of time. The bulk of pickling is done in the cooler months of fall, and if only therefor alone, the work is or would seem to be much less laborious than the canning and preserving, which must be done during the warm summer season, when most of the fruit ripens. When the directions call for air-tight sealing, the usual canning precautions should be carefully observed. Good vinegar, sugar and spices are as necessary to success as good fruit and vegetables, for however fine the latter may be, if the former are of an inferior quality, the finished product will be most unsatisfactory. Among the following are a choice variety of pickling recipes, sour, sweet and spicy, which can be varied or modified to suit individual tastes.