This article is from the Food Preserving FAQ, by Eric Decker email@example.com with numerous contributions by others.
Wes and Kelly Wyatt write:
>I have just received 6 nice vanilla beans from a friend. I would like to
>make vanilla extract with them. What is my best approach?
>From Sylvia :
Here's the recipe I have for Vanilla Extract:
Place 6 long beans, split open and cut into pieces into 1 quart of good qual-
ity vodka. Cap tightly and place in a cool dark place. Leave for 1 month to
6 weeks, shaking the bottle occasionally.
Before using, sieve through a strainer lined with cheesecloth (or use a cof-
fee filter), rinse the bottle to remove residue, and pour back into the bot-
tle. Add one whole vanilla bean and cap tightly until used.