Konya preserves 4,000-year-old traditional pickling customs

In Konya, Turkey, producers are maintaining a 4,000-year-old tradition of making pickles using ancestral methods. Local producers prepare large quantities of fermented vegetables to meet annual demand, utilizing fresh produce harvested directly from gardens.

Rather than using vinegar or lemon juice, the traditional brine consists of authentic rock salt, water, and grape koruğu (cornelian cherry) juice to provide acidity. Producer Selman Kozan describes the pickles as a ‘natural antibiotic,’ noting their potential health benefits such as supporting the immune system, aiding digestion, and helping with winter ailments like sore throats and infections.

Currently, shops offer around 85 varieties of pickles, with popular items including plum, green apricot, and okra. Kozan also noted that the pickling process significantly reduces the odor of garlic pickles while enhancing their medicinal properties.