In this research, it was aimed to determine some chemical, microbiological and sensory properties of acur pickles compare them with Turkish Standards their differences. Chemical analyzes were determined pH the pickle 3.27-3.99, salt 2.85-8.15%, titration acidity 0.51-0.97%, dry matter 4.80-8.35%, vitamin C 4.15-6.81 mg/100mL, lactic acid 0.229-0.530 mg/mL, acetic 0.137-0.256 propionic 0.027-0.0...