Sweet-And-Sour Pickles

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2 pounds seedless watermelon, sliced 3/4 inch thick

12 pearl onions

3 ears of corn, shucked and kernels cut from the cobs

1 serrano chile, seeded and minced

1/2 pound yellow wax beans

1 large Asian pear—peeled, cored and cut into 1/4-inch-thick wedges

2 cups honeydew melon, cut into 1-inch cubes

4 cups water

2 cups sugar

1/4 cup kosher salt

2 cups rice vinegar

1 large star anise pod

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