Place the sliced red onion in a very clean jar.

In a small pot, heat the remaining ingredients. Bring to a boil, stir to dissolve the sugar and salt then remove from heat. Remove the Star Anise and discard.

Pour the hot mixture over the red onion, adding more vinegar if needed to completely cover the onions. Cover, shake, open the lid, and set on the counter for an hour or two or until the mixture is at room temperature. Once cool, cover and refrigerate.

Note: If not using beet juice, simply eyeball an additional 1/3 cup of Rice Wine vinegar mixed with Mirin. (Use about twice as much of the vinegar as mirin.)