Pickled Eggs

1 cup white vinegar
1 cup rice vinegar
1 cup sugar
1/2 cup water
2 tablespoons prepared mustard
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
6 whole cloves
2 medium onions, thinly sliced
12 hard-cooked eggs, peeled

In a large saucepan, combine the first eight ingredients.
Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Place onions and eggs in a large-mouth mason jar and add fill to cover the eggs completely.

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