BIO Dill Vinegar

Our organic dill vinegar is an exquisite combination of freshly harvested dill blossoms from organic cultivation and precious white wine vinegar. They match perfectly and create an irresistable spicy flavour.

Even a small amount of this vinegar refines aromatic herb vinaigrettes. It adds a special twist to leafy salads, mayonnaise or marinades. Ideal for pickling cucumbers or tomatoes.

Werner Baensch holding organically grown dill blossoms from Biolandhof Cordes in Hilgermissen

Traditional production with "mother of vinegar"

If you notice an opaque, jelly-like layer in an opened bottle of vinegar, it does not mean that it has gone bad. On the contrary, it is a feature of an unpasteurised, traditionally produced vinegar which is called "mother of vinegar". It consists of valuable acetic acid bacteria that convert alcohol to acetic acid, using oxygen. When a bottle of vinegar is opened, these bacteria might become active again and produce the abovementioned biofilm.

Vinegar for cooking

With our fine vinegars and mill-fresh oils, you can prepare a large variety of vinaigrettes. The basic recipe is very easy: 1 part vinegar for 3 parts oil, season to taste with salt and pepper. Our vinegars are also perfect for seasoning soups and sauces or for a hint of acidity in any dish. Tip: For a refreshing drink, add a squirt of our apple, morello cherry or black currant vinegar to mineral water.