Total time: 40 minutes plus pickling time


Servings: 6


Quick-pickled figs


1 1/2 cups water


1 1/2 cups red wine vinegar


1 cup sugar


1 (1 1/2 -inch) cinnamon stick


4 whole cloves


6 whole allspice


8 black peppercorns


12 fresh figs, purple or green (about 3/4 pound)


1. In a small saucepan, bring the water, vinegar, sugar, cinnamon, cloves, allspice and black peppercorns to a boil. Reduce the heat to a simmer and cook 10 minutes.


2. Place the figs in a bowl and pour the pickling mixture over. Let cool, then transfer to a plastic zipper storage bag. Let stand at least 1 1/2 hours at room temperature or refrigerate up to one week.


Salad and assembly


2 fennel bulbs


1 cup thinly sliced red onion (about 1/2 onion)


1/2 teaspoon whole coriander seed


2 tablespoons red wine vinegar


http://www.latimes.com/features/food/la-fo-market1-fennel,0,6794114.story