Ingredients (sugar adapted from Beanilla and salt from Joy the Baker):
Sugar (I made some with organic cane sugar and some with coconut sugar)
Sea salt (I used Celtic)
Vanilla beans (1 per cup of sugar and 1 per 3/4 cup of salt; I like Rodelle, Beanilla, and OliveNation)
Bowls, a cutting board, and a sharp knife
Small jars or bottles (I used these, these, and an empty cinnamon jar)
Squares of fabric cut to an inch or two wider than the mouth of your jars (optional)
Labels and twine (optional)
Make sure your jars or bottles (and your hands!) are very clean and dry.
Place the sugar or salt in a medium bowl. Trim the ends of the vanilla bean, and split it lengthwise with a sharp knife. Use the tip of the knife to scrape the seeds out and add them to the bowl with the salt or sugar. Evenly distribute the vanilla bean seeds by rubbing the mixture between your fingers.
Cut the scooped-out vanilla pod into small pieces. Add the salt or sugar to the jar, layering in a few pieces of vanilla pod as you go. Top the jars with lids and fabric, and add labels and twine if desired.
Vanilla salt and sugar become more strongly flavored over time. It’s best to wait at least two weeks before using them to give the vanilla time to infuse the salt or sugar.
Stored in a cool, dry place, vanilla salt and sugar should last indefinitely.
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My son and daughter-in-law gave us a jar of this vanilla sugar for Christmas. It is wonderful! I'm glad to have found your blog.
Rebecca Winkler says
Glad you are here, Lisa! 🙂