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I want to thank eveyone that posted to this thread. Not only has it been fun swapping ideas, but I now have several that I have never tried but will soon. Happy Thanksgiving to all, and a huge thank you to Mr. Todd. You are A-MAZ-N.
Cold smoked pickled red onions. Onions absorb smoke really quickly so this doesn't take long at all. They do need to be cold smoke or the onions will start to sweat. While the onions are smoking put on a pot with water, vinegar and your favorite pickling spices. Cover the onions with the liquid and in the fridge they go. No need to "can" them as long as you keep them in the fridge.