The Hide Out’s Beet Pickled Eggs

The oldest tavern in North Ridge is the Hide Out.  No one is exactly sure how long it has been there.  It is common knowledge that it was originally a hide out for a group of thieves and bandits.  The bartender claims he found an old book that makes it clear to him that the bandits were first and the town grew up around them.  One of the early dukes raided the place capturing many of the bandits and then sold the place to the bartender’s family all these years ago.

The Hide Out was built inside of an ancient cave.  Its entrance came out of the cliff face in the ‘Under Rock’ district.  The cave walls are still visible, with magical torches casting dim light around.  The floor is made of rough plank worn smooth by many boots and dates from before it was a tavern.  The only wooden walls are the one that covers the mouth of the cave and the one behind the bar that separates the tavern from the cast room.  Many tables were all but hidden from view due to the natural shape of the cave.

Since the entrance is in the ‘Under Rock’ district the tavern is still frequented by many thieves.  No actual crimes are committed inside the tavern due in equal parts to the bartender’s strict rules and the many spies the Duke stations there.  It does its best business in the summer when the cool cave air feels best.  Some of the more wealthy citizens will brave the poor and dangerous ‘Under Rock’ district for a cool meal.  The overall food quality is average at the best with one noticeable exception.  The red beet pickled eggs are the best in the city and the bartender is very close with the recipe.  I did manage to get it, how I won’t say, but it did me little good since he uses an ingredient called Mirin that is also made by him and I have not obtained that recipe yet.

24 eggs
3 14oz cans red beets (sliced or whole)
1 Clove of garlic
1 Cup thin sliced onions
1 Teaspoon whole mustard seeds
1 ½ Cup Mirin (sweetened cooking rice wine)
1 ½ Cup apple cider vinegar

- Hard boil the eggs.
- Chill the eggs well.
- Once eggs are cold peel them and then set them aside.
- Open the cans of red beets draining the liquid into a medium saucepan.
- Add Mirin and vinegar to beet liquid and warm on medium heat for 10 minutes.
- Pour one can of beets into a one gallon container.
- Add a layer of eggs then a few onions and part of the second can of beats repeat until out of eggs.
- Thinly slice the garlic into the container then add the mustard seeds.
- Pour the warm liquid mixture over the eggs and beets
- Seal the container and place in the refrigerator.
- Serve after two days.

From the book 'Musings of economic unfairness' By Ratt World Famous Thief

Visit the home of Talona The Red http://www.freepiratesforhire.com

January 5, 2012: The Epub version of my book is now onsale, also in celebration discounted the price of the paperback for a limited time.

December 8, 2011: My first novel is available for sale on Lulu, also uploaded the 3 recipe stories I edited.

October 3, 2011: Due to the impending publication of my first novel, I will be taking some time off from book 2 to edit all of the stories on here. No dates will be changed unless a significant rewrite occurs and then it will be marked: new date (old date).