Split your vanilla beans open by slicing them in half longways with your sharp knife.
Use a small spoon to scrape the seeds into your jar.
Stick those vanilla beans into the jar too. If your beans are taller than your jar, cut them in half so they’ll fit without having to bend when you close the jar.
Add the water and vegetable glycerine, put the lid on, and give your jar a good shake.
Put a label with the date on the jar.
Stash your jar in the refrigerator, and take it out once a week to give it another shake. You’ll have vanilla extract ready to roll in about 4 weeks. It’s ready when it turns a rich, dark brown and smells vanillariffic. That can be a little bit subjective, so your extract might take 3 weeks, it might take 5. Just keep shaking and checking until it’s done. Your glycerite will keep for about six months. I’ve seen some folks say that you can store it in the pantry, but I’ve been keeping mine in the fridge.
There’s no need to strain your extract or even pull out the vanilla beans. In fact, it will get a deeper flavor over time. Happy baking!
Prep Time 30minutes
Resting Time 28days
Course Condiment, Dessert
Keyword glycerite, vanilla extract
Alcohol-Free Vanilla Extract (Vanilla Glycerite) from Glue & Glitter, https://www.glueandglitter.com/alcohol-free-vanilla-extract-glycerite/