Orhangazi Gedelek turşusu (cucumber)
Cucumber variant of the registered Gedelek pickle family from Orhangazi, Bursa: cucumbers in a salt brine with garlic and a small amount of acid, held for about 20 to 30 days.
Çubuk turşusu
Çubuk cucumber pickle · Salatalık Turşusu
Çubuk turşusu is a registered pickle from Çubuk district in Ankara. Its cucumber variant is sold as Salatalık Turşusu, and a commercial specification sets its brine and room-temperature period.
Overview
Çubuk turşusu is a pickle from Çubuk district and its villages in Ankara Province, Türkiye. The Turkish Patent and Trademark Office registered the name as a geographical indication. The registration covers a family of vegetable pickles made in the district. Its cucumber row is labelled Salatalık Turşusu, and that cucumber variant should not be taken as the whole registered family.
The registration records a legal product identity. Its dates do not establish when the practice began.
Sources for this section
Specification
The registered specification describes sorting and washing the vegetables, filling barrels or tins, and closing them tightly to limit air entry. It then holds them at room temperature for about 20 to 35 days. It names barrels of 5 kg or more and separate sales containers, but it gives no household vessel, cleaning or process control.
Its cucumber example uses 11 kg of cucumber, 7.7 kg of brine and 0.3 kg of aromatics, for 19 kg in total. The brine is stated as 89.6% water, 8.4% salt and 2% 5° vinegar. These are commercial figures on their own bases, not a household batch.
Sources for this section
A research batch
A 2025 study reports a batch prepared at a registered producer, with 3 kg of no. 1 cucumbers, 1.21 kg of brine and 48 g of spices. The paper prints 58%, 40.4% and 1.6% beside those amounts. The listed masses total 4.258 kg while the percentages sum to 100%, and the paper does not explain the basis or reconcile the difference. The paper gives the brine as 9.7% salt and 2% vinegar.
The samples were held at 20 °C for 20 days and then at 4 °C. Measurements were scheduled on days 1, 7, 15, 21, 30, 45, 60, 90 and 180. These are study conditions and sampling dates, not household instructions or a shelf-life claim.
Open questions
A university thesis repeats a July harvest report and the 20 to 35 day account. It cites a separate work that was not inspected. The available evidence does not establish a dated origin, a household serving tradition, a validated home method, safe process endpoints or after-opening storage guidance.
The general discussion of lactic-acid bacteria in the study does not identify the organisms in its Çubuk samples, so the fermentation type of the pickle is not established here.
History
The registration records a legal product identity. Its dates do not establish when the practice began, and the undated historical wording in the sources does not establish a first attestation or origin.
Ingredients
Yield 19 kg total in the cucumber example · Scaling: source batch only
CucumberSorted and washed; the cucumber row of the registered specification.
11 kg
SaltPart of the brine: 8.4% of the brine by mass in the registered specification.
Amount not stated
Brine of 7.7 kg in the cucumber example, 89.6% water, 8.4% salt and 2% 5° vinegar.Vinegar (5°)Part of the brine: 2% of the brine in the registered specification.
Amount not stated
Aromatics
0.3 kg
The reviewed specification gives the mass but not the aromatics named.Method
Risks and precautions · Standard risk
Uncontrolled fermentation or contamination
The specification is a commercial production document. It gives no household vessel, cleaning or process control, and the study does not identify organisms in its Çubuk samples.
Hazard sourceNo household control or endpoint is established. Use clean equipment and follow the registered method as written; do not treat taste, smell or appearance as proof that a batch is safe.
Control sourceNo source in this review establishes a validated household batch, a safety endpoint or an after-opening storage limit.
The 2025 study's listed masses and percentages do not reconcile, so its batch cannot be scaled from.
- Sort and wash the cucumbers.
- Fill barrels or tins with the cucumbers, the brine and the aromatics. The specification names barrels of 5 kg or more and separate sales containers.
- Close the containers tightly to limit air entry.
- Hold at room temperature for about 20 to 35 days, as the specification states.
Conditions
Yield19 kg total in the cucumber example
Fermentation20–35 days
Temperature controlAmbient, monitored
Places
Çubuk, Ankara Province
Traditional preparation · Locality evidenceThe registered specification covers pickles made in Çubuk district and villages of Ankara province. The registration dates do not establish when the practice began.
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Sources
Türk Patent ve Marka KurumuMethod · Geography · History
No: 99 - Mahreç İşareti: Çubuk TurşusuSorting and washing; barrels or tins closed tightly; room-temperature period of about 20 to 35 days; cucumber example of 11 kg cucumber, 7.7 kg brine and 0.3 kg aromatics; brine of 89.6% water, 8.4% salt and 2% 5° vinegar; the cucumber row labelled Salatalık Turşusu.
Cited in: Overview; Specification; Open questions
Turkish Journal of Agriculture - Food Science and TechnologyMethod · Safety
Investigation of Some Physicochemical Properties and Quality Parameters of Çubuk Pickles During Fermentation and Storage ProcessA producer batch of 3 kg cucumbers, 1.21 kg brine and 48 g spices; 9.7% salt and 2% vinegar in the brine; held at 20 °C for 20 days and then at 4 °C; measurements on days 1, 7, 15, 21, 30, 45, 60, 90 and 180.
Cited in: A research batch; Open questions