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Well_is_it
Spot on with quantities - you can use a little less sugar but I quite like them sweet for 'christmas pickles'.
And I'd say add aromats to taste - some will give off flavour more easily than others so I wouldn't want to risk saying 1tbspn for each spice. Longer boiling and steeping will help. And certainly make sure you include some of the spices in each jar and don't drain them out.
When I get around to onions this year, for that quantity of liquid, I'll probably include:
6 - 8 whole star anise
1.5 tbspn black or mixed peppercorns
1 broken cinamon stick
1 tbspn mustard seeds
.5 tbspn cloves
.5 tbspn nutmeg
.5 tbspn ginger
a few bay leaves (I'd like to leave a leaf in each jar and tbh, same for cinamon so I'd be inclined to carefully chop the stick into small inch long sticks so you can leave a chunk in each jar - for visual appeal as much as flavour).
But really just go wild and see what comes out.
I'm almost weeping at the thought of how much I love pickled eggs..