Red onion pickles from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 270) by Judy Rodgers

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Accompaniments: The Zuni hamburger

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rachel821571 on April 08, 2026

    Absolutely fantastic recipe. The method seems daunting at first but is super easy once you get going. Use cookie sheets so you have lots of room to spread the onions out in between. The star anise is very strong, so if you’re sensitive to that flavor or don’t like it you should leave it out. They still have amazing flavor.

  • metacritic on October 23, 2021

    Phenomenal. Now that I've made this several times, I don't find it to be very difficult in the least. The star anise, in particular, gives the pickle rare depth and permeates any burger. I won't make burgers without having this onion on hand, any longer, and haven't for many years. A single recipe often lasts me 6 months.

  • alex9179 on May 26, 2016

    Time consuming but easy. They are a staple in our fridge and fantastic chopped in green, tuna, and chicken salads.

  • MmeFleiss on February 04, 2015

    A lot of work, but one of my favorite things to put on top of a burger.

  • mirage on July 18, 2014

    Pretty.

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