Homemade pickle heritage fades amid industrial shift

MULTAN:

A once-thriving tradition of homemade pickle preparation in villages across South Punjab is rapidly fading as industrial food production and changing household habits reshape rural culinary practices and livelihoods.

For decades, rural households across the region were filled with the aroma of mustard oil and spices during mango season, as women prepared traditional "achaar" with care—cutting raw mangoes, blending spices such as kalonji, fenugreek, and mustard seeds, and sealing clay jars for sun-ripening.

Homemade pickle was once considered a symbol of household pride, with each family known for its unique recipe and flavour. Guests would often request jars of achaar as a cherished takeaway gift after meals.

However, the practice has been in steady decline, particularly among younger women in rural areas, many of whom have neither learned the traditional methods nor prefer readily available commercial alternatives.

"Our grandmothers made pickle at home first. Then neighbors started paying for it. That small demand grew into a business," said Fayyaz Ahmed, a shopkeeper in Burewala. "Factory production ended all that."

The expansion of low-cost, mass-produced pickles by commercial manufacturers has further weakened the cottage industry, making it difficult for homemade products to compete in the market.

As a result, women who once relied on pickle making as a source of income have lost a valuable livelihood opportunity, while younger generations show little interest in continuing the craft. Farmers also say the decline has contributed to wastage of raw mangoes that fall during seasonal storms and remain unused