Vanilla Extract - Easy Method for Perfect Homemade Extract

50 Madagascar Vanilla Beans (Grade A Organic)
1.5 Liters Vodka (70-100 proof- brand does not matter)
12 - 4oz. Containers


Open vanilla beans and inspect all bean pods. Bean pods should be plump, soft, and pliable; if any are dry or stiff…do not use them. Divide vanilla beans into stacks of four beans (about ½ ounce) and cut each bean pod in half using kitchen shears. Then, using a sharp tip knife, split each vanilla bean pod down the middle exposing the vanilla seeds. Add each small stack of beans (should be 8 pieces) into each 4-oz jar. When adding the bean pods, be sure the bean pods do not extend over the top of the jar and are fitted into the bottom portion of the jar. Add the Vodka to the rim of each jar, wipe off any liquid that may have spilled, and secure the jar.
Place containers in a cool location away from direct sunlight. Once a week, gently turn each jar gently. Vanilla will turn to extract after 6 months (even better after one year) and be ready to use.

BONUS: If you have remaining vanilla beans, split the pods (to expose seeds) and add to 1-2 cups of granulated sugar. Blend well and you will have vanilla sugar. Enjoy this in place of regular sugar in coffee or sprinkle over muffins.

After 3 weeks, color will start to change; the vanilla is not ready to use at this point.
After 3 months, the vanilla will start to infuse the Vodka; still not ready to use. After six-months, the vanilla will be dark, fragrant, and ready to use.
After 1 year, the vanilla is perfect and will get even better over time.

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