Reşadiye Red Beet Pickle

Tokat Province’s Reşadiye District is home to a unique pickled product made by boiling, cooling, and fermenting the stems, stalks, roots, and tubers of the red beet plant (Beta vulgaris L. var. condivita). The brine is prepared using water, salt, vinegar, and garlic; chili pepper may be added optionally. This product holds an important place in Reşadiye culinary culture and has a long history, which has established a geographical indication link. It was officially registered as a geographical indication mark on 21.08.2023.

Product Characteristics

Reşadiye red beet pickles are produced using the stems and stalks as well as the roots and tubers of red beet. The brine contains water, salt, vinegar, and garlic; the addition of chili pepper is optional. Fermentation occurs in glass or plastic containers in which the product is marketed. The product’s pH value must be between 3 and 3.5. The texture of the pickle is neither too firm nor too soft.

Production Method

The red beet used in the production of Reşadiye red beet pickles is cultivated within the defined geographical boundary. While the stems are generally preferred, the stalks, roots, and tubers are also utilized.

The production stages are as follows:

• The red beet plant is harvested when it reaches a height of 10–15 cm and has approximately 10–15 stems. Exceeding these dimensions or increasing the size of the roots and tubers negatively affects the flavor and is therefore avoided.
• The harvested beets are washed three to four times without cutting the roots.
• The stems and stalks are separated from the roots and cut; the roots and tubers are sliced or reduced in size.
• The stems and stalks, as well as the roots and tubers, are placed separately or together in potable water heated to boiling temperature and blanched for 3–5 minutes until softened.
• The blanched beets are transferred to a container filled with water to cool, then moved to a large pot.
• Water, salt, vinegar, and whole or reduced-size garlic cloves are added to the pot and thoroughly mixed. Optionally, chili pepper may be added.
• The prepared mixture is filled into glass or plastic containers of desired capacity, sealed, and left to ferment in a dark environment at a temperature of 18–20 °C.
• Starting from the second or third day of fermentation, red color pigments begin to tint the brine. Previously prepared pickle brine may be used as an inoculum to accelerate fermentation.
• The fermentation process is monitored by tracking total acidity and pH values. The pickle is ready for sale when acidity levels stabilize and the pH reaches 3–3.5.

The product can be stored for up to one year in a cool, dark environment.

Geographical Boundary

The geographical boundary for Reşadiye red beet pickles is limited to Reşadiye District of Tokat Province. Due to the product’s long-standing historical roots and its significant role in Reşadiye culinary culture, all production stages must take place within this geographical boundary.

Monitoring

Monitoring of the product is carried out by a monitoring body established under the coordination of the Reşadiye Municipality. This body consists of at least three members, including one expert each from the Reşadiye Municipality, the Department of Food Engineering at Tokat Gaziosmanpaşa University, and the Reşadiye District Directorate of Agriculture and Forestry.

Monitoring is conducted annually on a regular basis and may also be carried out at any time if deemed necessary or upon complaint.

The monitoring body examines the following aspects:

• Appropriateness of the ingredients and their proportions used in production,
• Compliance with the established production method,
• Correct use of the term "Reşadiye red beet pickles" and the geographical indication mark emblem.

The monitoring body has the authority to seek assistance or procure services from public or private institutions or their qualified personnel. The registering institution is responsible for carrying out legal procedures to protect the rights.