Çubuk 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.
Orhangazi Gedelek turşusu (cucumber)
Orhangazi Gedelek Turşusu · Gedelek turşusu · Gedelek hıyar turşusu · Orhangazi Gedelek pickle
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.
What it is
Orhangazi Gedelek turşusu is a registered pickle family from Gedelek neighbourhood in Orhangazi district, Bursa Province. The family covers cucumbers and many other vegetables and fruits. This entry follows the cucumber row, the hıyar turşusu column of the registered table.
The cucumber pickle is a brined ferment with garlic and a controlled amount of acid. The registered specification names spring water from the Gedelek area as a requirement.
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Place and registration
Protection was dated from 12 February 2014 and registration from 4 December 2017, with an amendment in 2020. Those are the legal dates of the registered name. They do not show when the pickle was first made, and no independent dated local history was found.
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The registered stages
The registered tables give two stages for the cucumber row. The first uses about 9 to 10 percent salt, 1 to 3 percent of 80 percent food-grade acetic acid and two garlic cloves per 10 kg of produce. The second uses 4 to 5 percent salt and 0.5 to 1.5 percent acid. Both are on an 18 kg tin basis, and the percentage denominator is not defined.
The fermentation period is 20 to 30 days. A later stage can repack fermented produce into fresh brine. These are commercial entries and are not a household method.
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Home feasibility and open questions
No validated household recipe, vessel guidance, cleaning procedure, endpoint, storage temperature or after-opening rule is available. Anyone making this at home needs a tested method and a spoilage check, and must not copy the acid levels from a commercial table.
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History
The registered Gedelek family was protected from 12 February 2014 and registered on 4 December 2017, with an amendment dated 17 August 2020. These are legal dates, not an origin. No independent dated local history was located for the cucumber pickle.
Ingredients
Scaling: source batch only
CucumberProduce for the cucumber row, graded and washed before filling.
10 kg
registered commercial table, 18 kg tin basisSaltDissolved in the water to make the brine.
Amount not stated
4 to 5 percent in the later stage; 9 to 10 percent in the first stage of the registered table (lower when the produce is ripe)WaterSpring water, as the registered specification names for Gedelek.
7 kg
registered commercial tableGarlic
2 cloves
per the registered tableAcetic acid (80 percent food grade)Added to the brine in the first stage.
Amount not stated
1 to 3 percent in the first stage; 0.5 to 1.5 percent when the produce is ripeMethod
Risks and precautions · Standard risk
Uncontrolled spoilage and concentrated acid handling
The registered tables use concentrated food-grade acetic acid and commercial batch sizes; there is no household endpoint or validated home control.
Hazard sourceKeep the produce fully covered by brine during the fermentation period.
Control sourceThe registered tables are commercial stage entries, not a household recipe. Do not transfer the acid percentages to home use.
Smell, taste or appearance do not establish safety.
- Select, grade, wash and, for the product, cut the cucumbers.
- Make the brine from registered spring water and salt, with acid added as the table gives.
- Fill tightly into the container, leaving no air gaps, with garlic.
- Cover with brine and ferment for about 20 to 30 days.
- A second stage may repack the fermented produce into new brine.
Conditions
Fermentation20–30 days
Temperature controlAmbient, monitored
Places
Gedelek, Orhangazi district, Bursa
Documented preparation · Region evidenceThe registered boundary is Gedelek neighbourhood. The family covers many vegetables and fruits; this entry covers the cucumber row only.
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Sources
Turkish Patent and Trademark OfficeIdentity · Method · Safety
Orhangazi Gedelek Turşusu geographical indication specificationGedelek neighbourhood boundary; spring water; 20 to 30 day fermentation; the registered cucumber table with 18 kg tin basis, salt and acid percentages, two garlic cloves.
Cited in: What it is; Place and registration; The registered stages; Home feasibility and open questions