Start by selecting plump, moist beans that are soft and aromatic. Decide if you want to make a small 8oz jar or large 16oz jar. 5 beans for 8 oz or 10 for 16 oz.
Using a sharp knife, split each vanilla bean lengthwise, leaving about an inch at the top intact. This will expose the seeds inside the bean.
Place the split vanilla beans in a clean glass jar or bottle with a tight-fitting lid.
Pour the vodka or bourbon over the vanilla beans, ensuring they are fully submerged.
Seal the jar or bottle tightly and give it a gentle shake to distribute the alcohol.
Store the jar or bottle in a cool, dark place, such as a pantry or cupboard.
Allow the vanilla beans to steep in the alcohol for at least 2 months, shaking the jar or bottle occasionally. Over time, the alcohol will extract the flavors and aromas from the vanilla beans, resulting in homemade vanilla extract.
After 2 months, you can start using the vanilla extract in your recipes. Although, I recommend waiting 6 if possible! The longer you let it steep, the stronger the flavor will be.
As you use the vanilla extract, you can top up the jar or bottle with more vodka or bourbon and add fresh vanilla beans to continue the extraction process.
