İskilip Turşusu

İskilip turşusu is a traditional pickled vegetable specialty unique to the İskilip district of Çorum Province in Türkiye. This product, registered with a geographical indication, is characterized by the region’s climate, soil structure, and production techniques. Renowned for its distinctive aroma, durability, and flavor, İskilip turşusu is a significant regional product consumed both as a table item and for preservation purposes.

Ingredients

• Vegetables for pickling: Cucumber, pepper, melon rind, bean, tomato, carrot, cabbage
• Parsley
• Wild thyme
• Garlic
• İskilip rock salt
• İskilip pickling vinegar
• Water

Characteristics of the Ingredients

The vegetables must be fresh, tender, and undamaged. Damaged vegetables are more susceptible to microorganisms and thus pose a higher risk of spoilage. İskilip rock salt is a medium-grade product extracted from the district’s salt deposits; it is free from heavy metals and purified of iodine. This salt preserves the freshness of the vegetables and ensures their long-term durability. İskilip pickling vinegar is produced traditionally from black grapes grown in the region and imparts a unique aroma to the pickles.

Production Method

Salamura Preparation

The vegetables for pickling are harvested in August and September. They must be disease-free and undamaged. After cleaning, the vegetables are submerged in a brine solution made with İskilip rock salt and left to ferment at approximately 21°C for 10 to 14 days. During this stage, the salt concentration in the brine is kept high. Gases produced during fermentation cause the vegetables to expand in volume; any lost liquid is replenished with additional brine. The white film (mikoderma) that forms on the surface of the brine is removed. After this fermentation period, the vegetables are ready for pickling by autumn or early winter.

Pickling Process

The vegetables removed from the brine are washed twice daily for two to three days to remove excess salt. Subsequently, peeled garlic and the vegetables are placed in earthen jars along with İskilip pickling vinegar. Parsley and wild thyme are layered on top. Weights are applied to ensure the vegetables remain submerged and do not rise to the surface. The earthen jars are sealed and left undisturbed for one to two weeks to allow the vegetables to absorb the vinegar. At the end of this process, the pickles are ready for consumption.

Storage

İskilip turşusu must be stored in cool, shaded environments away from direct sunlight. When preserved in earthen jars, it can retain its freshness for five to six months without spoiling.

Geographical Indication Information

İskilip turşusu was officially registered as a geographical indication under number 131 by the Turkish Patent and Trademark Office on July 14, 2009. The application for geographical indication was submitted by the İskilip Municipality, aiming to protect the product’s unique production method, use of local natural resources, and indigenous knowledge. This registration certifies that İskilip turşusu is produced exclusively within a specific geographical area under traditional production conditions. Thus, both the product’s authenticity is safeguarded and the economic and cultural value of local producers is supported.