Sivas Pezik Pickle / Sivas Pezik Branch Pickle

Sivas is a unique pickled vegetable variety specific to the Sivas region, passed down through generations as part of the region’s cultural heritage. It has been officially registered as a geographical indication by the Turkish Patent and Trademark Office. The key feature distinguishing this product from other pickles is the use of pezik beet stalks (pezik and other stalked beet varieties), excluding sugar beet. Historically, the product was produced in large cauldrons outside homes by local communities. The product, applied for on 06.03.2018, was granted protection under registration number 492 on 12.03.2020.

Sivas pezik pickle is a traditional delicacy unique to the Sivas region, primarily made from processed pezik beet stalks. Its distinguishing feature is that the main ingredient is the beet stalk itself. Produced using traditional methods, this pickle is recognized as an integral part of the province’s cultural heritage.

The production process of Sivas pezik pickle begins with the preparation of beet stalks and includes the following steps:

• Beet stalks are trimmed to remove the leaves, leaving only the stalk portions.
• Stalks cut approximately one finger’s width from the root are blanched in boiling water for 1 to 3 minutes.
• Immediately after blanching, the stalks are removed and subjected to a “shocking” process, where they are soaked in cold water for 5 to 7 minutes to prevent darkening.
• The shocked stalks are then packed tightly into the pickling vessel.
• For every 5 kg of pickle, a specified amount of garlic is crushed, and spices such as red pepper flakes, dill seed, mustard seed, bay leaf, ginger, whole black pepper, cloves, and cinnamon sticks are added as desired.
• A measured quantity of crushed rock salt and sufficient water are added to complete the mixture and thoroughly blended.
• This prepared mixture is added to the packed vessel, followed by the juice of 3 to 5 lemons or an equivalent amount of lemon juice, along with one cup of vinegar.
• After all procedures are completed, the top of the vessel is sealed with dill or parsley, and the lid is tightly closed.
• The pickle is left to ferment for 1 to 3 weeks, after which it becomes ready for consumption.

The geographical boundary for Sivas pezik pickle / Sivas pezik stalk pickle is defined as Sivas Province. Because the product is intrinsically linked to its regional name, requires specialized knowledge and experience for production, and carries cultural value, all production, processing, and related activities must take place within this geographical boundary.

Monitoring to ensure the product is produced in accordance with its registered specifications is carried out by a monitoring body established under the coordination of the Sivas Chamber of Commerce and Industry. This body includes one representative each from the Sivas Directorate of Agriculture and Forestry, the Sivas Union of Craftsmen and Tradespeople, and the Chamber of Food Producers and Sellers, all of whom possess expertise on the product. Monitoring is conducted both periodically and in response to complaints. The monitoring body is responsible for verifying the suitability of raw materials and production methods and may, when necessary, engage expert individuals or institutions. The registering institution oversees legal proceedings to protect the rights associated with the geographical indication.