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.”
— Old dwarven saying about morning rations

Manufacturing process

Instructions

  1. 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.
  2. 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.
  3. Pack the Jars
    In clean, heat-proof jars or stone pots, layer the sliced tubers. Add fennel or glowcap if using.
  4. 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).
  5. 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.”
— Broda “Stewfang” Harlkin

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



Cover image: by Appy Pie

Comments

Please Login in order to comment!