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Pour water, white vinegar, salt, sugar, and chili flakes into a small saucepan. Heat until the salt and sugar dissolve.
Pour the mixture over the onions and seal the jars. Let pickle at room temperature for 4 hours or in the fridge overnight.
Pour water, apple cider vinegar, sugar, salt, and star anise into a small saucepan. Simmer until the salt and sugar dissolve.
Let the brine cool until lukewarm, then pour it over the rhubarb. Seal and let pickle overnight in the fridge.
Place asparagus in recently boiled water for 60 seconds. Transfer to an ice bath. Let the asparagus sit for a minute, then place it in a jar with the tops of the spears facing up.
Pour the white wine vinegar, water, salt, sugar, and mustard seeds into a small saucepan. Simmer until the sugar and salt dissolve.
Let the brine cool until lukewarm. Pour over the asparagus, seal, and let pickle in the fridge overnight.