- 1 cup kosher or coarse sea salt
- 1 whole vanilla bean
- Pour the salt in a medium mixing bowl. Using a small sharp knife cut the vanilla bean and then split the halves lengthwise. Open each half and scrape the seeds from top to bottom into the salt. Mix them up with the salt, making sure the seeds don’t stay clumped up but are well distributed. Pour the salt into a small glass jar and insert the vanilla pieces. Let it sit for at least 48 hours before using, the more it sits the stronger the vanilla presence it will have. Store at room temperature.