Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste.

In Turkey, pickles, called tursu, are made out of vegetables, roots, and fruits such as peppers, cucumber, Armenian cucumber, cabbage, tomato, eggplant (aubergine), carrot, turnip, beetroot, green almond, and green plum. A mixture of spices flavor the pickles. The jar and lid are boiled to sterilize them. Then the raw vegetable and vinegar or brine is placed in the jar and the lid is screwed on. This is then placed in a cauldron of boiling water for a few minutes. It is then left to stand by for two weeks.