Gaziantep Acur-Biber Turşusu

Gaziantep Acur-Biber Turşusu is a traditional pickle variety unique to Gaziantep, a city in Turkey’s Southeastern Anatolia Region. Protected under the Mahreç Sign as per Law No. 6769 on Industrial Property, this product was registered on March 31, 2022, with the application made by Gaziantep Metropolitan Municipality.

The pickle is made by fermenting acur (Turkish cucumber), peppers, and garlic in a mixture of vinegar and citric acid (lemon salt). No preservatives or additives are used during production. Its distinctive features include the selection and cutting style of the vegetables, as well as the fermentation process, which must take place within the geographical boundaries of Gaziantep. This pickle is traditionally prepared and consumed by the local community.

The main ingredients for Gaziantep Acur-Biber Turşusu are firm, thin acur, preferably red peppers grown within Gaziantep’s boundaries, garlic, vinegar, non-iodized rock salt, citric acid, and water. Optionally, chickpeas may be included. For a standard 5-liter jar, approximately 2 kg acur, 1 kg peppers, 1–2 garlic bulbs, 400–700 ml vinegar, 2–2.5 liters water, 220–300 g non-iodized rock salt, 100–140 g citric acid, and 20–30 g chickpeas are recommended.

The preparation begins with peeling the garlic and trimming its tops. The acur and peppers are washed and dried. The ends of the acur are cut off, and each is divided into two or three pieces, approximately 10–15 cm in length. The peppers are cut into crescent shapes from the rounded bottom while holding the stem, or alternatively, sliced lengthwise on a cutting board to split the seeds evenly.

The prepared garlic, acur, and peppers are placed in a food-safe glass or plastic jar in a mixed arrangement. If chickpeas are used, they are placed at the bottom of the jar. In a separate container, water, vinegar, citric acid, and rock salt are mixed and poured into the jar to cover the vegetables. The jar is sealed and left to ferment in a cool, dark place for 1–2 weeks.

Once fermentation is complete, the pickle turns a uniform yellow color, indicating it is ready for consumption. It is stored in a cool place or refrigerated. The absence of preservatives or additives preserves the product’s traditional and natural qualities.

The reputation of Gaziantep Acur-Biber Turşusu is tied exclusively to Gaziantep province, and all production stages must occur within this region. This geographical restriction preserves the product’s traditional character and its significance in local culinary culture.

Compliance with geographical indication standards is ensured through inspections coordinated by Gaziantep Metropolitan Municipality. The inspection committee includes experts from the Gaziantep Provincial Directorate of Agriculture and Forestry, the Gaziantep Union of Craftsmen and Artisans, and Gaziantep Metropolitan Municipality. Inspections are conducted at least once a year, with additional checks performed as needed or in response to complaints. The inspection process verifies ingredient suitability, adherence to the production method, and correct use of the Mahreç Sign and product labeling.