Wash and dice the tomatoes and green pepper. Then clean, peel, and cut the melon, cucumber, and onion, and set everything aside.
Peel the garlic and place all the chopped ingredients in a blender with the apple vinegar, water, mint leaves, and olive oil. Blend everything. Add salt to taste, mix well, and chill in the fridge until ready to serve. You can strain it if desired.
Serve with diced melon, cucumber slices, and fresh mint leaves. Add a drizzle of apple vinegar and olive oil to taste.
Did you enjoy this recipe? Keep discovering how to use our vinegars and sweet & sour condiments.
Summer is a season of abundance: gardens come alive, colors explode, and nature offers its most generous harvests. It’s the perfect time to pick, but also to preserve—to capture a bit of summer to enjoy when the cold returns. And there’s no better way to do it than with homemade pickles.
This ancestral technique connects us with traditional cooking, with the wisdom of our grandmothers, with sustainability, and with the commitment to avoid waste. Preserving with vinegar is one of the simplest and healthiest ways to keep food. It allows us to make the most of our garden’s surplus and always have a tasty, nutritious, and versatile ingredient ready for salads, sandwiches, appetizers, or cheese boards.
Pickling Recipe
Here’s a very easy and quick recipe to make your own homemade pickles:
Ingredients:
3 cups of water
1 cup of Badia organic white wine vinegar
2 tablespoons of salt
1 tablespoon of sugar
Instructions:
Combine all the ingredients in a pot and bring to a boil.
Once it starts boiling, turn off the heat.
Fill clean glass jars with the vegetables of your choice (cucumber, onion, beetroot, carrot, bell pepper… anything works!).
Pour the hot mixture over the vegetables until fully covered and seal immediately.
Let the jars cool at room temperature.
In just a few days, you’ll have delicious homemade pickles, full of flavor and nuance.
The perfect touch: Badia Organic White Wine Vinegar
For this recipe, we use our Badia organic white wine vinegar, one of the most iconic varieties of our traditional range. Its clean and smooth profile preserves the original color and flavor of the vegetables and provides the ideal level of acidity to preserve without overpowering.
Preserving summer has never been so easy… or so flavorful. Will you give it a try?
From time to time, it’s worth pausing for a moment and looking back. It’s important to take stock, to remember where we came from and realise how far we’ve come.
It all began with our father’s dream: to make good vinegars. Honest vinegars, full of character, crafted with care and respect for the product. Since then, many years have passed, with many trials, hard work… and many awards that have helped us grow.
Awards —big or small— are much more than medals. They’re an external validation of the effort, dedication and passion we pour into every bottle. We’re proud to see our team’s work recognised by international juries, especially in competitions that reward culinary excellence and, increasingly, highlight the world of vinegar.
Just a few years ago, when we first started entering contests, there were hardly any awards dedicated exclusively to vinegar. Our first accolades came from the Great Taste Awards, often referred to as the Oscars of gourmet food. And today, we’re thrilled to see the rise of specialised competitions like the Vinavin Awards, organised by the Asociación de Amigos y Profesionales del Vinagre, and the Global Vinegar Awards, which we look forward to joining very soon.
Here are some of the recognitions that have marked our journey in recent years. Each star and medal has been a boost to keep innovating and improving — without ever losing the essence that defines us:
1. Wash and dice the tomatoes and red pepper. Then clean, peel, and chop the cucumber and sweet onion, and set everything aside. Peel the garlic.
2. Place all the chopped ingredients in a blender with the orange juice, vinegar, water, salt, and olive oil. Blend until smooth. If desired, strain the mixture. Be sure to chill it in the fridge until ready to serve.
3. To prepare the gildas, skewer olives, anchovies, and Ibarra peppers on a toothpick. Serve the gazpacho well chilled, accompanied by one gilda per person. You may add a drizzle of Gardeny vermouth vinegar and olive oil to taste.
Did you enjoy this recipe? Keep discovering how to use our vinegars and sweet & sour condiments.
When we talk about summer, we talk about gazpacho. Few dishes combine tradition, simplicity, and the benefits of a natural, fresh, and balanced diet as perfectly as this one. Originally from the Mediterranean, gazpacho has become a staple in many homes and restaurants—especially when the heat kicks in and our bodies crave hydration, nutrients, and flavour.
To write this blog, we’ve had the collaboration of Dr. Antonieta Barahona, a medical doctor specialising in nutrition. Thanks to her expertise, we can confidently say that gazpacho is much more than a seasonal recipe: it’s a source of health, wellness, and culinary delight that connects us with the best of the garden and the Mediterranean kitchen.
Gazpacho is a cold soup—refreshing, healthy, and nutritious—made from basic ingredients like tomato, garlic, onion, pepper, cucumber, extra virgin olive oil and, of course, vinegar. Just add water and blend it all raw to obtain a smooth, flavourful preparation packed with health benefits.
The use of different ingredients and the choice of the right vinegar open up a wide range of flavour nuances that make each gazpacho a unique and creative version. Vinegar brings character and balance, and it can be the element that elevates a dish from good to outstanding.It’s essential to serve it chilled to take advantage of its refreshing and hydrating effects, along with its many nutritional benefits:
A natural source of vitamins C, A, and E
Contains essential minerals like potassium, sodium, and magnesium
High in fibre
Rich in antioxidants like lycopene
It’s a simple, homemade dish suitable for all ages, low in calories, high in nutrients, and incredibly hydrating—perfect to include in your summer diet.
And this is just the beginning! This June, at Badia Vinagres, we’re launching a very special series: four summer gazpachos with unique personalities, each made with a different variety of our vinegars. Every one of them has a distinct, surprising, and 100% delicious touch.
The first recipe… is coming soon! Stay tuned to our social media channels!
MarketingGazpacho, the treasure of the Summer Garden
Then clean, peel, and chop the cucumber and onion, and set everything aside.
Next, wash and pit the cherries, and peel the garlic.
Put all the chopped ingredients into a blender along with the pistachios, vinegar, water, and oil, and blend until smooth.
Add salt to taste, mix well, and refrigerate until ready to serve. If you like, you can strain it.
Serve it with diced feta cheese, cherries, and ground or crushed pistachios. You can also drizzle with Gardenyrosé cava vinegar and olive oil to taste.
Did you enjoy this recipe? Keep discovering how to use our vinegars and sweet & sour condiments.
From April 7th to 10th, we took part in the 38th edition of Salón Gourmets, the International Fine Food and Beverage Fair held annually in Madrid, which has become the most important event of its kind in Europe.
This year, the fair reached record-breaking numbers, with more than 2,100 exhibitors, 55,000 products on display, and 15,000 international professional visitors, generating a business volume exceeding 200 million euros. For the first time, IFEMA’s exhibition center hosted the event across six halls, covering a total of 90,000 m² of exhibition space and featuring nine active stages.
Salón Gourmets is much more than just a fair. It is a strategic showcase for high-end gourmet products and a privileged platform to discover the most cutting-edge innovations in the agri-food sector. It also serves as recognition for the people and companies who work tirelessly to raise the standards of excellence and quality in food production in our territory.
At this year’s edition, Badia Vinagres participated in the Hosted Buyers Program (HBP), which connects exhibitors with export capacity to top-level international buyers. This year, the program brought together professionals from 48 different countries, giving us the opportunity to meet with buyers from the United States, South Korea, Belgium, Ireland, New Zealand, Latvia, the Netherlands, France, Hungary, and many more.
Our goal was to strengthen our brand, enhance our national and international presence, and reconnect with trusted clients. We returned from Madrid with a full agenda of new key contacts to help us continue growing, with stronger partnerships, and with the shared feeling that all the effort and dedication were truly worth it.
With every participation in events like Salón Gourmets, we reaffirm our commitment to quality, innovation, and the international growth of the Badia Vinagres project. Thank you to everyone who visited our stand and to the organizers for making this first-class event possible.
This April, to celebrate Sant Jordi (St. George), we want to recommend a book that’s not only read it’s lived and shared: ‘Cuina Amiga. Fogons solidaris‘ (Friendly Kitchen. Solidarity stoves), written by journalist and sommelier Rafa Gimena, published by Como Pomona and designed by Latipo Estudi.
This is a very special project that tells the story of the Cuina Amiga collective a group of chefs from Lleida who, for the past four years, have taken turns cooking every Sunday at El Menjador, a community dining space managed by the Jericó Foundation and the Food Bank of the Lleida Counties.
The 148-page book, featuring photographs by Javier Martín, is dedicated to young chef Pere Castaño and combines a chronicle of the birth of this solidarity initiative with a heartfelt portrait of 25 culinary professionals involved, along with a recipe section showcasing their dishes.
100% of the book’s sales go directly to supporting the El Menjador project, thanks to the contribution of local organizations and food producers who made its publication possible. At Badia Vinagres, we’re proud to have contributed our small grain of sand to this project, which reflects values we deeply believe in: solidarity, community, and a shared culture of food.
This Sant Jordi, we encourage you to gift or treat yourself to Cuina Amiga. Fogons solidaris: a book about food, people, and commitment. A delicious way to support a cause that matters.
You can find the book in our online store and at our vinagreria, located at c. Palau 9, Mollerussa.
Thanks to Como Pomona, to all the chefs in the Cuina Amiga collective, and to the organizations that have made this beautiful and necessary initiative possible. We are truly moved to be part of it.
Marketing‘Cuina Amiga. Fogons solidaris’: a book to read, gift, and share values
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