Prepare the vanilla beans by cutting each pod long ways to expose the inner vanilla past. Cut into one inch pieces.
Add the cut up vanilla beans to your clean glass jar.
Pour your alcohol of choice over top of the vanilla beans and close tightly with the lid.
Shake the jar vigorously to get things moving along.
Store the jar at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. Vanilla can be ready to use in as little as 8 weeks, but if you can wait at least 6 months you will get optimal flavor and 12+ months is even better!
When you are satisfied with the flavor after some time, strain out the beans and bottle the extract in a jar to use in your kitchen. If you have only waiting 8 weeks, you can probably use the beans to make another batch. If you did a longer infusion, discard the beans and purchase new ones for your next batch.
