Spiced Apple Rings with Beets

For pickling liquid: In a 4- to 6-qt. pot combine 1 1/2 cups water, 1 1/2 cups vinegar, the brown sugar, star anise, cinnamon sticks, mustard seeds, bay leaves, allspice, and 1 1/2 tsp. kosher salt. Cook and stir over medium until sugar dissolves. Reduce heat to medium-low; simmer, covered, 15 minutes.

Meanwhile, in a large bowl combine 3 cups water and remaining 1 Tbsp. vinegar. Peel apples. Slice off ends. Cut crosswise into 1/4-inch-thick slices. Remove seeds. Add slices to vinegar mixture to prevent browning. Peel beet; cut into 1/4-inch-thick slices. Add beet to pickling mixture in pot; return to a simmer. Cook, covered, 5 minutes.

Drain apples; add to pot. Return to a simmer; cook about 8 minutes or until apples and beets are just tender. Gently stir in onion. Let cool to room temperature. Transfer to a glass container. Chill, covered, at least 6 hours or up to 1 week. Serves 6.