As the winter chill loosens its grip, the courtyards of Jandiali village come alive with the aroma of spices. Women gather in clusters, their hands busy mixing mustard oil, red chilies and seasonal vegetables into pickle jars that will soon line their shelves. For them, pickle-making is more than just a culinary ritual; it is a bridge between tradition and livelihood.For generations, pickle-making has been an integral part of Punjabi households, and it is now becoming a sustained source of livelihood.Recently, Punjab Agricultural University (PAU) organised workshops for self-help groups (SHG), encouraging rural women to use this age-old tradition to set up small-scale enterprises.During one such workshop, members of the Arooz SHG, led by Rajini, demonstrated the machinery used for labelling and packaging products like juices, squashes, pickles and murabba. The exposure inspired many participants to consider launching their own ventures.“I have been making pickles for years, but never thought I could earn money from it. Now, I feel proud to contribute to my household earnings,” said Rajwinder, an SHG member from Jandiali.Another woman said the training gave them confidence to preserve their dignity, alongside the vegetables.Jasbir Kaur from the same village said, “I, along with ten other women from my village, started making pickles and selling them in nearby towns. The PAU training gave us courage and now, we have started our enterprise. Hopefully, from next year, we will take our product to bigger cities,” said she.Pickle-making is tied to changing seasons, mangoes in summer, carrots and turnips in winter, and chillis in the peak summer heat. This culinary art, passed down through generations, is now finding new meaning as women of the state embrace entrepreneurship.In Jandiali, each jar of pickle is more than a condiment, it is a symbol of empowerment fermenting new beginnings as winter bids farewell.