Sivas Pezik Pickle Description and Distinguishing Features of Sivas Pezik Pickle: Sivas Pezik Pickle, or Sivas Pezik Branch Pickle, is a special type of pickle unique to the region. The key distinguishing factor of the product is the use of pezik beetroot branches (excluding sugar beets and other stemmed beet varieties) in its production.In the historical development of the product, it is known that the people of the region used to produce this pickle in large cauldrons in front of their homes.This product, carried to the present day with the cultural heritage of Sivas province, has gained popularity under the name Sivas Pezik Pickle or Sivas Pezik Branch Pickle. Production Method: Beetroot branches are pruned to separate them from the leaves, and only the stem-shaped beetroot branches are cut about one finger's distance from the root. These individual beetroot branches are then placed in water that has been boiled in a cauldron for 1-3 minutes. After boiling, the beetroot branches are removed and placed in cold water, left to soak for 5-7 minutes. The process of placing them in cold water is called "shock blanching," and this step prevents discoloration in the product. Once the shock blanching process is complete, the beetroot branches are pressed/filled into optional containers for making the pickle. Then, for a 5 kg product, 8-10 garlic cloves are crushed, and 80-100 g of red pepper flakes, as well as optionally coriander, mustard seeds, bay leaves, ginger, whole black pepper, cloves, and cinnamon sticks, are added. This mixture is then stirred and added to the container where the pressing/filling was done. To this mixture, the juice of 3-5 lemons or the equivalent amount of lemon juice and 1 cup of vinegar (according to preference) are added. After these steps are completed, dill or preferably parsley is placed on the top of the container, the lid is tightly closed, and the pickle is allowed to ferment for 1-3 weeks. It becomes ready for consumption at the end of this period.