What: Historically used to preserve fresh fruit, the vinegar-based shrub has definite staying power in the modern kitchen. A dash of this seasonal version, made with pears and thyme, will brighten cocktails, seltzer, and even salad dressings.
How: In a large bowl, combine 2 cups chopped pears, 1 cup sugar, 1/2 cup honey, and 4 sprigs thyme. Cover and refrigerate overnight. Add 2 cups apple cider vinegar, re-cover, and refrigerate for at least two days and up to 1 week. Strain into clean bottle(s) and refrigerate for up to 4 months.
Source: Hannaford fresh Magazine, November - December 2015