Homemade Vanilla Extract

Step 1

Use a sharp knife or kitchen shears to cut each vanilla bean (almost) in half lengthwise. Try not to cut all the way through, but it's okay if you do. Use your fingers to spread the vanilla beans apart slightly in order to expose more of the seeds.

Step 2

Cut the beans in half horizontally so they're short enough to be fully submerged in the alcohol. If you're using a 2 or 4-ounce container you may need to quarter the vanilla beans so they fit.

Step 3

Place 5-6 split & halved vanilla beans in each 8.5-ounce jar. Use a measuring cup with a spout or a small funnel to pour 8 ounces of vodka over the beans. Make sure the vanilla beans are completely covered in the alcohol. If you need to add a little more, that's fine.

Step 4

Secure the lid or cap so the container is tightly sealed, then gently shake the bottle by tipping it upside down & right side up a few times.

Step 5

Store the extract at room temperature in a dark place (like a cupboard or pantry). The first week, shake the container every 2-3 days. After that, shake it once a week (or every two weeks if you forget).

Step 6

After the vanilla has aged 3-6+ months (the longer the better), it's ready for your favorite recipes. Use it as you would store-bought vanilla extract, in the same amounts.