Özcan Turşuları is my favorite shop with all things pickled in the neighborhood bazaar of Kadıköy. Look around in this shop and you will be amazed by the huge and colorful collection of pickled vegetables, ranging from gherkins, red beets and white cabbage to garlic, green tomatoes and carrots. Everything here is made using traditional methods, including the chili paste and the olive oil.
The term pickle is derived from the Dutch word ‘pekel’, meaning brine.
Pickling began 4000 years ago using cucumbers native to India. This was used as a way to preserve food for out-of-season use and for long journeys, especially by sea.
Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors. Pickling may also improve the nutritional value of food by introducing B vitamins produced by bacteria.
Enjoy strolling through Kadıköy and you will find many more hidden gems, when you go with my self-guided walking tours ‘Walking in Istanbul’.
Order your walks online here