İskilip Pickles (Turşu)
İskilip Turşusu (pickles) is a product unique to the İskilip district of Çorum, distinguished by its regional preparation method and holding geographical indication status. With its distinctive flavour and tradition of preparation, it occupies an important place in the district’s culinary culture.
History
Pickling has been practised in Anatolia for centuries as a way to preserve vegetables for long periods. In İskilip, the pickle acquired a regional form and taste, becoming a distinctive tradition shaped by the area’s climate and the variety of its produce. With this regional identity, İskilip Turşusu has been granted geographical indication registration.
How it’s made
İskilip Turşusu is prepared by pickling various vegetables using traditional methods. In broad terms:
- Fresh vegetables harvested in season are prepared.
- The pickle is made with salt, water and vinegar or regional fermentation methods.
- It is left to rest for a period so that fermentation completes and the distinctive taste develops.
The vegetables used, the proportions and the resting time may vary according to regional practice and the maker.
Cultural significance
Pickles are an indispensable companion to winter tables in Çorum and İskilip. İskilip Turşusu is valued both at everyday meals and as a part of regional identity. Its geographical indication status safeguards this distinctive method of preparation and its flavour.