Enjoy using Homemade Vanilla in all your favorite recipes for a rich vanilla taste. Also makes a wonderful gift!
About a month ago, I saw this post from Cheryl-Tidymom about making Homemade vanilla. It reminded me that I’ve always been meaning to do this. I immediately went online and Ordered my Beans.
Then I went to order the bottles. They were reasonably priced. But then I saw the shipping. The shipping was more than the cost of the bottles. I understand the need to package glass well, no one wants a box full of broken glass on their doorstep. It just put the project out of my price range. I proceeded to order the beans and figured I’d get the bottles locally.
After shopping around (4 different stores) I just couldn’t find the smaller bottles I wanted. I did find a few larger bottles that would be good for other projects but no one needs a half gallon of vanilla. Well most people don’t, I could probably use it all in a month without even trying.
Then one night, as I was pouring a glass of wine, it came to me. I’m the only wine drinker in the house (usually) so I buy the mini bottles. Lots of varieties and I don’t have to open a big bottle. Those bottles would be perfect for this! And they’re screw top so no need to worry about spilling. You can get them in glass or plastic (perfect for shipping!) I also tried a few plastic soda bottles but they just didn’t have the “look” I wanted and let’s be honest here-I don’t want to give THAT much of my precious Homemade Vanilla to any one person.
Cleaning the bottles and removing the labels was easy. For the glass bottle, a little soaking in some warm soapy water then peel the label off. I used an SOS pad to get any remaining glue residue. For the plastic bottles, it was a little more tricky but after asking a few of my bloggy friends, Use olive oil to get rid of that pesky residue! Once your bottles are washed and dried, you’re ready to make your vanilla.
Using a sharp knife, cut a slit the length of the vanilla bean pod. Cut the pod in half, then add 6-7 pieces to each bottle. Fill the bottle with your favorite shelf brand Vodka (no need to use the really good stuff) to the neck of your bottle, making sure the beans are fully submerged.
After that, it’s just a waiting game. Store the bottles in a dark cabinet taking them out once a week to shake well. After about 6 weeks, you’ll have amber perfection.
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recipe source ChoclateChocolateandmore.comHomemade Vanilla
Ingredients
Instructions
Notes
Oh and those cute labels that make my bottles look like they’re from a boutique? You can get the free printable from Live.Laugh.Rowe thanks to my cool friend Kelly!
want more ideas for great food gifts?
Strawberries and Cream White Chocolate Bark
and here are some more ideas
Everything in a jar from The Gunny Sack
Citrus Bath Salts from A Pumpkin and a Princess
Becca from ItsYummi.com says
November 14, 2013 at 5:40 amVanilla extract is one of those things that’s kryptonite for me to have in large quantities. Mini bottles are a great idea!
Laura @ Lauras Baking Talent says
November 14, 2013 at 6:40 amWhat a fun reuse of the bottles 🙂 Love the idea of homemade vanilla. I bet it tastes AMAZING!
Christine says
November 29, 2013 at 3:21 amand you get to have many a *merry night prepping for your holiday gifts:P
Debbi says
November 14, 2013 at 9:07 amHow long to you leave vanilla in for clear version sometimes need a pure one for a white vanilla cake and in ypou picture you have clear and amber versions
Joan Hayes says
November 14, 2013 at 9:31 pmDebbi, the clear version is the just made bottles and wouldn’t provide a vanilla flavor. They are the “before”, Your vanilla is ready to use once you achieve the amber color. If you need the clear vanilla (I know for a white cake you’d want clear) you’d probably need to pick that up as a specialty store. I know both Michaels and Hobby Lobby have one in they baking section.
Rebecca @ Dorm Room Baker says
November 14, 2013 at 9:36 amThis is a great idea! I think my parents would be okay with me getting into the liquor cabinet to make this even though I’m underage haha. I also love the ‘homemade vanilla’ sticker you put on the bottles-so cute!
Deb says
November 14, 2013 at 1:37 pmI have a pack of vanilla beans I brought back from Mexico (where I also bought cheap vanilla – which didn’t turn out to be so cheap – another story) and had in mind to make my own vanilla. Now, with your help, I have no excuse! I gave a pack to my daughter and it’s probably still sitting on her shelf as well. I’ll have to snag it back from her along with some of those little wine bottles I gave her!
Is the above recipe for just one bottle?
Thanks. Can’t wait to try it. 🙂
Joan Hayes says
November 14, 2013 at 9:28 pmHi Deb, yes, the recipe is per bottle so just multiply it by however many bottles you have! And yes, get those beans back from your daughter, you can always let her nave a bottle of the finished vanilla!
Misha says
November 14, 2013 at 4:18 pmOhh! I have to try this. What a nice addition in my Christmas baskets. Question; after the 6 or so weeks do you leave the pods in or remove?
Kayle (The Cooking Actress) says
November 14, 2013 at 9:27 pmyessssss!!!! I love homemade vanilla extract!
carrie says
January 26, 2014 at 11:40 amDo you leave the pods in them after 6 weeks?
Joan Hayes says
January 27, 2014 at 10:00 amI do, the pods don’t hurt anything. As long as the liquid is covering the pods so they don’t dry out.
Mallory @ Because I Like Chocolate says
November 15, 2013 at 1:51 amWhat pretty little bottles! I would love a gift like that!
TidyMom says
November 15, 2013 at 11:22 amOh I LOVE that you used recycled bottles!! GREAT idea Joan!!
Joan Hayes says
November 15, 2013 at 8:03 pmThanks Cheryl, any excuse for a glass of wine!
Kate | Food Babbles says
November 16, 2013 at 8:53 pmWhat a wonderful gift for the holidays! I’ve always meant to try making my own vanilla extract. I think you’ve inspired me to finally give it a go. And those bottles and labels are adorable! Just the perfect little finishing touch to make something special just a little more special.
jenner says
December 3, 2013 at 9:31 amAnother way to get labels and glue residue off: Downy. Depending on the type of paper, you may have to score it some so it’ll seep in, but coat the label with some Downy and let it sit a while. Works better than soapy water IMO. =)
Joan Hayes says
December 3, 2013 at 10:39 amthanks for the tip, I’ll try the Downy next time!
SALMAN says
August 24, 2014 at 1:17 pmThank you for your kind help with delicious recipes ,as Muslim is it possible to any nonalcoholic ingredients to replace the vodka.
regards,
Joan Hayes says
August 25, 2014 at 7:17 amyuo can replace the alcohol with a food grade vegetable Glycerin Food Grade Glycerin
Kari says
October 14, 2014 at 9:20 pmDo we need to scrape out the seeds? Other sites & recipes I have found say to a,ways scrape out all the seeds.
Joan Hayes says
October 16, 2014 at 6:34 amNo, don’t scrape out the seed unless you want to use them for another recipe. When you use the vanilla, you may have a few seeds floating around but that will only enhance the vanilla flavor in your recipe.
Mary Hebert says
September 30, 2015 at 10:41 amI Joan, I was wondering if you could share where you bought your beans? Thanks, Mary H.
Joan Hayes says
October 1, 2015 at 6:56 pmHi Mary, I order my Beans from Amazon, these are the ones I get. http://amzn.to/1QNVZai
Mary Hebert says
September 30, 2015 at 10:43 amIt should read Hi Joan, sorry was going through when I noticed
Anita says
September 30, 2015 at 12:40 pmI make my own. The good thing is as you use it you just add more vodka for a never ending supply 🙂
Terry says
September 30, 2015 at 3:13 pmMy question is do you taste the vodka?
Joan Hayes says
October 1, 2015 at 6:53 pmWhen you use the extract for baking, the alcohol cooks off so you don’t taste it at all.