1. 1. Cut the ends off the beans and split them lengthwise. I don’t cut them completely in half, but cut off both ends of each bean (just a tiny bit), then draw a sharp knife down the length of each bean just to open it up a bit. I also throw the tiny ends in one of the jars… no reason to waste those!

1. 1. Place the beans into your bottles/jars and completely cover with alcohol. If you’re using smaller bottles, you may have to cut the beans shorter to fit. Just make sure that the beans are completely submerged in alcohol. That’s very important! As a general rule, use 3 to 5 vanilla beans per 8 ounces of alcohol. For my 16 oz. (pint) mason jars, I put in 8 beans and pour vodka or rum over them until they’re completely covered.

1. 1. Shake them up and place them in a cool dark place. I put mine on the top shelf of our hall closet. I also put a reminder on my phone so that I remember to go shake them every couple weeks. The beans need to infuse into the alcohol for at least 6 weeks, but 8 to 10 weeks would be better. I’ve read that some use it after 6 weeks, but in my experience, that’s just not long enough. 

1. 1. Allow the beans to steep for a minimum of 8 weeks, up to 12 weeks. In fact, you can actually let it continue to sit for up to a year or more as long as the beans stay submerged. 

Note: If any of the alcohol evaporates, you’ll need to top off your bottles with alcohol to keep the beans covered. Why? If exposed to air for a long time, they’ll mold. Ask me how I know. ????

The bottom line is – the longer you can let the beans soak in the alcohol, the better!

5. 5. Enjoy!! Your vanilla is ready to use!  This vanilla has been in my closet for around 7 months. I lost track of the exact date I started. A great way to not lose track is to write the date on the lid of your jar with a marker – or put a note on your calendar.