Pickled Figs With Marash Chile and Fennel Seeds Recipe - Los Angeles Times

Ingredients

• 227 grams (8 ounces) figs, preferably Kadota, Tiger Stripe or another green variety and slightly under-ripe, stems removed
• Kosher salt
• 1 small shallot, very thinly sliced crosswise
• 1/2 teaspoon fennel seeds
• 1 teaspoon ground Marash, Urfa or Aleppo chiles
• 3/4 cup white wine vinegar
• 1/4 cup water
• 1 tablespoon honey