Pickled Tunneltubers
Tunneltubers are a staple subterranean root vegetable grown in warm, mineral-rich soil near underground geothermal vents. These knobby, purple-veined tubers are mild when raw, but transform into a tangy, punchy delicacy when pickled, offering a satisfying crunch and a hit of sour-salt heat that wakes up even the sleepiest forgehand.
Pickled Tunneltubers are often served with Stonebread, Cave-Hog meats, or stuffed into Embercrust Rolls. They're also a favorite among Chef-Priests and tunnel scouts alike for their shelf stability and palate-piercing power.
“Sharp enough to wake a cave-sleeper, sour enough to curdle grudges.”
Manufacturing process
Instructions
- Prep the Tubers
Wash and peel tunneltubers. Slice into desired shape. Soak in lightly salted water for 30 minutes to draw out bitterness. Drain and pat dry. - Make the Brine
In a small cauldron or kettle, combine vinegar, water, honey, salt, forgepepper, pickling spices, and garlic. Bring to a simmer, stirring until everything dissolves. Let cool slightly. - Pack the Jars
In clean, heat-proof jars or stone pots, layer the sliced tubers. Add fennel or glowcap if using. - Pour and Seal
Pour hot brine over the tubers, making sure they’re completely submerged. Tap the jars to release air bubbles. Seal with waxcloth and a stone weight (or a standard lid if modern convenience is allowed). - Pickle and Wait
Let jars cool to room temperature, then store in a cool tunnel or cave cellar. Ready in 3 days, better after a week. Keeps for up to 3 months — longer if kept chilled.
“If your beard doesn’t twitch when you eat one, start over.”
Significance
Cultural Notes
- Tradition: It’s common to give a jar of pickled tunneltubers as a housewarming or newborn gift — a symbol of resilience and strong flavor.
- Myth: A superstition holds that if your first bite of a batch makes you cry, an ancestor has approved it.
- Festival Dish: During the Ashmoon Feasts, they're served alongside fatty roast meats and tangy beer-battered ironcakes.
Item type
Consumable, Food / Drink
Raw materials & Components
Ingredients (Fills ~2 medium stoneware jars)
- 1 kg tunneltubers, peeled and sliced into spears or coins (sub: turnips, daikon, or firm radish)
- 1½ cups stone vinegar (or malt/apple cider vinegar)
- ½ cup water infused with ember ash (or just warm spring water)
- 2 tbsp stone honey or dark sugar
- 2 tsp rock salt
- 1 tsp crushed forgepepper or red pepper flakes
- 1 tbsp pickling spices (black peppercorns, mustard seeds, clove)
- 2 cloves ash-garlic, sliced
- Optional: 1 sprig cave fennel or a pinch of dried glowcap spores for color
Variants
- Spicy Ember Pickles: Add extra forgepepper, dried root peppers, and a shard of smoked flint for bite
- Sweet-Dark Pickles: Double the honey and add a splash of mushroom wine for richness
- Glowbrine Tubers: Stir in powdered glowcap or pickled blood-bat extract for a bioluminescent party food
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