Vanilla Bean Salt

Method3 steps · about 2 days 2 min

1. 1

   Step 1: Put the salt in a mixing bowl. Cut the vanilla bean (1) in half, split each half lengthwise and scrape the seeds into the salt. Mix thoroughly, breaking up any seed clumps. Keep the split pod pieces with the seasoned salt.

   Uses 1 cup kosher or coarse sea salt · 1 whole vanilla bean

2. 2

   Step 2: Transfer all the vanilla-seeded salt and the split pod pieces to a clean, dry glass jar and close it. Leave at room temperature for at least 48 hours before using; the vanilla aroma develops further as it sits.

   First vanilla-infusion check · 2880 minUses All the salt, seeds and split pod pieces from step 1

3. 3

   Step 3: Use the vanilla salt as a seasoning, keeping the pod pieces in the jar. Close the jar after taking out the amount you need and store at room temperature.

   Uses Take only the seasoning needed from the infused jar in step 2; keep the remainder and pod pieces in the jar