Roots & Spoon Pickled Red Onions

Photo by Michael Piazza / Styled by Catrine Kelty

At Roots & Spoon, preserving peak-season produce and celebrating time-honored methods is at the core of what I do. These pickled red onions have become a fan favorite—slightly sweet, perfectly tangy and deeply flavorful. While a quick pickle has its charm, the slow-cooked version adds complexity and depth. For the first time, I’m sharing the recipe so it can be enjoyed with friends, family and community.

Makes 4 (16-ounce) jars

3 cups distilled white vinegar
1 cup water
½ cup sugar
¼ cup salt
1 teaspoon ground cinnamon
3 pounds red onions, halved, quartered and thinly sliced

In a large pot, combine vinegar, water, sugar, salt and cinnamon. Bring to a boil, then turn off heat and stir in onions. Return to a boil, stirring occasionally. Once onions begin to turn translucent, remove from heat.

Transfer onions to sterilized jars or tempered glass containers. If making refrigerator pickles, allow to cool completely before storing.

This recipe appeared in the Fall 2025 issue as part of a larger story, Harvest Season: Cooking From Abundance.