Ume Pickled Fennel

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1 cup umeshu (plum wine - look for the kind with plums sitting on the bottom of the bottle)

5 meaty umeboshi, pits removed, and roughly chopped (about 1/4 cup)

1 cup rice vinegar

2 tablespoons orange blossom honey

1 large fennel bulb, trimmed and sliced as thinly as possible (about 3 cups)

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