Alcohol Free Vanilla Extract- Halal Vanilla Extract Recipe

 Alcohol-Free Vanilla Extract

Instant Pot Halal vanilla extract recipe

Vanilla extract is an essential ingredient in so many of our favorite baked goods. Store-brought vanilla typically contains alcohol, and can get pricey at times. If you're looking for an alcohol-free or more budget-friendly version that delivers the same results, this recipe is the perfect fit!

Ingredients

               10 oz/300 ml Food-grade vegetable glycerin

                5 Organic Madagascar vanilla beans* 

                1 1/2 cups Water*       

                One 12 oz (355 ml) size glass jar

Notes*

1. I have used food grade non-gmo vegetable glycerin. For alcohol based version: use vodka in place of vegetable glycerin.
2. Pressure cooking cuts the time needed for the vanilla extraction, from 6-8 months to about 2-3 months. Pressure cooking accelerates the extraction process so you can have dark, rich vanilla much sooner. It darkens as it sits in the pantry.
3. The vanilla beans can be reused to make additional extract or to make vanilla sugar/desserts.

The video tutorial to this recipe can be found below:

Electric Pressure/Instant Pot Cooker Method: 

1. Measure the vegetable glycerin. Cut the vanilla beans lengthwise and then in halves.Take a  heat-proof glass jar with metal lid. Pour in the glycerin and add vanilla beans.Vanilla beans should be completely covered in glycerin. Screw in the lid, but not completely.

2. Add water to electric pressure cooker insert and keep the jar on a trivet.Close the lid and cook on high pressure for 35 min. Let the pressure release naturally. Carefully remove the jar, cool down completely. Close the lid and keep in a cool/dry place.

3. Shake the jar few times in between.Vanilla extract is ready to use in 2-3 months. It will darken as it sits in a pantry. Vanilla beans can be reused to make additional extract or to make vanilla sugar, desserts.

Method without Pressure Cooking:

1. Measure the vegetable glycerin. Cut the vanilla beans lengthwise and then in halves.Take a heat-proof glass jar with metal lid. Pour in the glycerin and add vanilla beans.Vanilla beans should be completely covered in glycerin.

2. Close the lid and keep in a cool/dry place. Shake the jar few times in between.Vanilla extract is ready to use in 6-8 months. It will darken as it sits in the pantry. Vanilla beans can be reused to make additional extract or to make vanilla sugar.