Makes 15 to 20 onions

20 pearl onions

Red wine vinegar

1/3 ounce sugar per 1 cup liquid

1 medium red beet, peeled, quartered

1 ounce kosher salt per 1 cup liquid

1 fresh bay leaf

½ star anise

1/8 ounce black peppercorns

Slice off the onion tips. Fill a bowl with ice and water. Bring a small saucepan of water to a rolling boil. Add the onions; cook 3 to 4 minutes, until softened slightly. Transfer the onions to the ice bath. Rinse the saucepan.

Slip the onions from the skins. Place them in a jar that just holds them; cover with water. Drain the water into a measuring cup. Discard half and add an equal amount of vinegar.

In a small saucepan over medium-high heat, combine the sugar and 1 tablespoon of water. Swirl the pan lightly and heat until a light amber caramel forms. Add the onions, beets and salt; stir to coat them and cook 2 to 3 minutes more.

Add the vinegar mixture, bay leaf, star anise and peppercorns. Reduce the heat to medium and simmer 3 to 5 minutes more, until all the sugar and salt have dissolved. Cool to room temperature.

Taste for seasoning. Transfer to a container; weigh down onions so they are submerged. Seal and refrigerate for 2 to 4 days, or until pickled.