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Anatolian lands are a geography full of deep-rooted history and rich cultures. One of the most important treasures of this geography is undoubtedly pickles. These delicious accompaniers, which have existed in Anatolian culture for many years, are indispensable for tables. In this article, we will talk about the importance and history of pickles in Anatolia in detail.

History of Pickles

When we look at the origin of pickles, we see that it actually dates back to ancient times. Dating back to the Babylonian period in the 3rd century BC, pickles have taken their place in people’s eating habits since ancient times. In Anatolia, the history of pickles dates back to the Seljuks. Pickles, which remained popular during the Seljuk and Ottoman periods, became an indispensable part of the tables in these periods.

Anatolian lands have been the cradle of many civilizations for thousands of years. The people living in these lands used different tastes, methods and ingredients in their food cultures. Among these, pickles also have an important place. Anatolia’s rich variety of vegetables and fruits provides an ideal environment for pickle making. Pickles have been consumed as a food in Anatolia throughout history and have become one of the traditional delicacies.

Pickle making is based on the principle of processing vegetables with salt, vinegar and spices to make them last for a long time. Vegetables used for pickle making must be collected and processed according to the season. Pickles, which are produced in large quantities especially in the summer months, are stored to be consumed in the winter months. For this reason, pickle making is considered both a tradition and a necessity in Anatolia.

Pickles in Anatolian Culture

The tradition of making pickles, which started with the aim of consuming the vegetables grown in the fertile lands of Anatolia during the winter months, has become the crown jewel of the tables over time. In order to understand the importance of pickles in Anatolian lands, it is necessary to consider the value that village people, especially those living in rural areas, attach to pickles.

You can come across pickle jars in the kitchens of every home all over Anatolia. During the winter months, when the variety of vegetables and fruits decreases, pickles gain importance as a food source rich in vitamins and minerals. In addition, the digestive properties of pickles also provide solutions to digestive problems caused by heavy meat consumption during the winter months.

Pickle making in Anatolian lands is important not only as a food but also culturally. In Turkish culture, pickle making is considered a social activity among women. Grandmothers, mothers and their daughters come together to gain experience in making pickles. This strengthens family relationships and ensures the transmission of cultural values.

Various Types of Pickles in Anatolian Cuisine

In Anatolian cuisine, pickles are not made with just one type of vegetable. Almost all kinds of vegetables and fruits can be pickled, allowing these foods to be consumed all year round. Here are the most preferred pickle types in Anatolian cuisine:

  • Pickled White Cabbage
  • Pickled Cucumber
  • Pickled Pepper
  • Pickled Carrots
  • Pickled Red Beet
  • Pickled Green Plums
  • Pickled Gherkins
  • Pickled Artichoke
  • Pickled Zucchini
  • Pickled Eggplant

In Anatolia, each region has its own pickle recipes and making methods. For example, while hot pepper pickles and pickles made with isot pepper are more common in the Southeastern Anatolia Region, olive oil pickles are preferred in the Aegean Region. There are local delicacies such as gherkin pickles in Antalya region, pickled cranes in Bursa region, pomegranate syrup pickles in Hatay region, and sauerkraut in Edirne region. Each region makes its own pickles using unique ingredients.

This rich variety once again reveals the importance of pickles in Anatolian cuisine.

Pickles and Health

Pickles have an important place in Anatolian lands not only for their taste but also for health. Thanks to the fermentation process, probiotic bacteria found in pickles support intestinal health and strengthen the immune system. In addition, the vitamins and minerals contained in pickles help meet the nutrients people need, especially during winter months.

Pickles may also help regulate blood sugar. The low glycemic index of pickles helps balance blood sugar. Therefore, consumption of pickles can help in preventing chronic diseases such as diabetes.

Berrak Pickles and the Pickle Culture of Anatolia

Berrak, which values the pickle culture of Anatolian lands and continues this tradition, has won the appreciation of consumers with its quality products and hygienic production processes. Berrak brings together the rich pickle varieties and local flavors of Anatolia and offers them to all of Turkey.

As Berrak, we offer our customers pickles that reflect the rich cultural heritage of Anatolian lands. We produce delicious and healthy pickles by combining local flavors from every region of Turkey with carefully selected ingredients. We use natural methods in making our pickles. We aim to offer a healthy and natural product that does not contain chemical additives.

As Berrak, we offer quality and healthy products to help our customers live a healthy life. Our pickles are offered to consumers as a delicacy produced using traditional methods from Anatolian lands. All our products are produced in accordance with hygiene rules and are healthy products that our customers can consume safely.

In short, pickles have a cultural and historical importance in Anatolian lands. Pickles, an indispensable taste of the tables, are a food that shapes people’s eating habits and also makes important contributions to health. Berrak emphasizes the importance of pickles by maintaining this valuable culture and presenting to consumers the delicacies collected from various regions of Anatolia.

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