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Vegetables from Çubuk district and its villages
Çubuk turşusu is a protected pickle from the Çubuk plateau near Ankara. Young, firm vegetables are packed into tins or barrels under a brine of 8.4 % salt and a little vinegar, with dill, bay leaf, garlic and hot pepper, sealed airtight and left at room temperature for about 20 to 35 days while lactic acid bacteria sour them.
| Vegetables (cucumber, dolma kelek, cabbage, carrot, tomato, pepper, beans, acur and so on)11 kg | 57.9 % of the 19 kg total[tp2008] |
| Brine (filling liquid)7.7 kg | Water 89.6 %, salt 8.4 %, vinegar 2.0 % (5 degrees); 40.5 % of the contents[tp2008] |
| Aromatics (garlic, hot pepper, dill, bay leaf)0.3 kg | 1.6 % of the contents[tp2008] |
| Starter | spontaneous |
Total time across the recorded steps: 20 days – 35 days
What changes: Firm young vegetables are graded and washed three times
Dolma kelek is peeled and cored, cabbage loses its outer leaves, and red beet and green beans are trimmed and boiled. Output: clean vegetables graded by size; cucumbers sieved into sizes 0–3.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Çubuk turşusu is a protected pickle from the Çubuk plateau near Ankara. Young, firm vegetables are packed into tins or barrels under a brine of 8.4 % salt and a little vinegar, with dill, bay leaf, garlic and hot pepper, sealed airtight and left at room temperature for about 20 to 35 days while lactic acid bacteria sour them. Made in 4 steps over 20 days – 35 days. The longest step, ferment at room temperature, takes 20–35 days (TÜRKPATENT 2008). Salt is 8.4 % (TÜRKPATENT 2008). Lactobacillus brevis, L. acidophilus and L. plantarum and Pediococcus ethanolidurans, Lactobacillus brevis, L. plantarum and L. buchneri do most of the fermenting.
| Main step | 20–35 daysSet[tp2008] | Ferment at room temperature |
|---|---|---|
| Salt | 8.4 %Set[tp2008] | Pack into tins or barrels and fill with brine |
Unlike plain salt-brine pickles, the registration sets a little vinegar in the brine and makes bay leaf and dill the defining flavours, and says it is made without any foreign chemical additive, although its recipe tables list citric acid (E 330) at 0.001 % in the cabbage and aubergine pickle brines and 0.01 % in the pepper pickle brine, and acetic acid (E 260) in the pepper pickle brine.
The registration packs the vegetables under a brine of 8.4 % salt and 2.0 % vinegar (5 degrees) in tins or barrels closed so tightly that no air can get in, and gives the pickle a maximum shelf life of 2 years [tp2008].
Every number is labelled with how it is known. How this atlas is made
Registered by Çubuk Municipality as a geographical indication (application C2006/003, registered 26 August 2008, amended 2019). The registration cites about 50 years of local tradition, and a festival that drew 160,000 visitors in 2005.
