Sweet and Tangy Red Onion Pickle

Preparation info

  • Makes about

    3 cups

    • Difficulty


Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

This recipe was inspired by Judy Rogers, now the chef at San Francisco’s Zuni Cafe. Spiced with Szechwan peppercorns, rice vinegar, and garlic (instead of the more Western pickling seasonings Judy uses), these crunchy and spicy pink onion rings are a visual knockout.

I look for onions that are smallish and very round, with a thin dry skin. These yield rings that slice cleanly and are pleasantly thick, but are still small and thin enough to be twisted into attractive