Just finished peeling a huge batch of pickling onions ready for Christmas. If you want to do some yourself now is about the right time to get them in. Of course your eyes and nose stream...but I found that if you do it outside it's better, but well ventilating the work area is also helpful. We bought some pickling spice to beef them up a little - this will probably result in a few difficult moments for those not initiated into the world of eating strong pickled onions. Try to avoid this non-brew condiment as a vinegar substitute - it's the stuff they use in chip shops and its not really vinegar.
