Chestnut is a fruit mainly consumed in the fresh form with the preferred cooking methods like boiling or roasting then peeling the shell and consuming the nutmeat (Mert & Ertürk, 2017). In addition, fresh chestnuts can be chilled then used up in all seasons. Furthermore, the food industry uses many techniques to process chestnuts, and the confectionery method is the most widely applied one as well as chestnut flakes, chestnut puree, cream, and flour products (Piccolo et al., 2020;Sacchetti et al., 2005;Zhu, 2016). In candied chestnut production, small size fruits are removed from the processing line as they are not suitable for production. At this point, pickling appears to be a promising processing technique to increase its added value for small-size chestnuts.Turkey is one of the main substantial centers for chesnut production and is an important country for both horticulture and chestnut