Sivas Pezik Pickle Description and Distinguishing Features of Sivas Pezik Pickle: Sivas Pezik Pickle, also known as Sivas Pezik Branch Pickle, is a distinctive type of pickle native to the region. What sets this product apart is the exclusive use of pezik beetroot branches (excluding sugar beets and other beet varieties with stems) in its preparation. Historically, it is known that local residents prepared this pickle in large cauldrons placed outside their homes. This traditional product, preserved as part of the cultural heritage of Sivas province, continues to be cherished today and has become widely recognized by the names Sivas Pezik Pickle or Sivas Pezik Branch Pickle. Production Method: Beetroot branches are trimmed to separate them from the leaves, and only the stem-like beetroot branches are cut approximately one finger’s length away from the root. These individual branches are then briefly boiled in water heated in a cauldron for 1-3 minutes. After boiling, the branches are transferred immediately into cold water and soaked for 5-7 minutes. This step, known as "shock blanching," helps prevent any discoloration in the final product. Following the shock blanching, the beetroot branches are tightly pressed or packed into containers designated for pickling. For every 5 kg of branches, 8-10 cloves of garlic are crushed, and 80-100 g of red pepper flakes are added. Additionally, optional spices such as coriander, mustard seeds, bay leaves, ginger, whole black pepper, cloves, and cinnamon sticks can be included. This spice mixture is stirred well and poured into the container holding the beetroot branches. To enhance flavor, the juice of 3-5 lemons or an equivalent amount of lemon juice, along with 1 cup of vinegar (depending on taste), is added. Finally, dill or preferably parsley is layered on top, the container is sealed tightly, and the pickle is left to ferment for 1-3 weeks. After this fermentation period, the pickle is ready to be enjoyed.