Vanilla Extract Recipes

VANILLA EXTRACT

Steps:

• Combine the vanilla beans and vodka in a jar tall enough to hold the vanilla beans. Allow the mixture to sit at room temperature for at least a month until the vodka becomes vanilla extract and the beans are soft enough to cut the end and squeeze the seeds out. Add more vanilla or beans, as needed. The extract can sit at room temperature indefinitely.

HOMEMADE VANILLA EXTRACT

Steps:

• Place the vanilla beans in the bottle of vodka and seal. Store in a cool, dark area such as a kitchen cabinet for 3 weeks, shaking the bottle every week. Three weeks is the minimum, store it 6 months for the best flavor. After using, replace with more vodka. The same beans will continue to flavor the vanilla for up to a year.

VANILLA EXTRACT

Steps:

• Find a tall bottle that will hold at least a dozen vanilla beans. Fill the bottle with vodka. Let the beans marinate in the vodka for at least a month.

HOMEMADE VANILLA EXTRACT

Steps:

• Roughly chop 4 scraped vanilla pods and pack into a smallish jar or bottle. Fill with alcohol, about 40% proof (I used 100ml white rum to four pods; vodka would also be good), and seal well. Shake daily. The extract is strong enough to use after just one week, but will benefit from a month of steeping. Store in a cool, dark place.

NOT YOUR MOMMA'S VANILLA EXTRACT

Steps:

• Cut each vanilla bean lengthwise with a sharp knife or scissors, leaving 1 inch uncut at each end of the bean. Place split beans into the bottom of a glass jar or bottle. Pour vodka over the beans to cover completely. Screw or fasten the lid on the jar and shake. Store, shaking the jar occasionally, in a cool, dark place for at least 2 months.

VANILLA EXTRACT

Steps:

• Slice vanilla beans lengthwise and cover with vodka (use 1 cup for every 2 beans). Seal and store in a cool place, shaking occasionally, for 2 months before using.

HOMEMADE VANILLA EXTRACT

Steps:

• Place vanilla beans in a tall jar; cover with vodka. Seal jar tightly. Let stand in a cool dark place at least 6 weeks, gently shaking jar once a week.

INSTANT POT® VANILLA EXTRACT

Steps:

• Split vanilla beans with a very sharp knife.
• Pour vodka into a mason jar and add vanilla beans. Place a lid loosely on the jar.
• Place a trivet in a multi-functional pressure cooker (such as Instant Pot®) and set the mason jar on top of the trivet. Pour water into the pot.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer mixture, including vanilla beans, into a glass bottle, and seal tightly.

HOMEMADE VANILLA

Steps:

• Submerge vanilla beans in vodka and store in a cool, dark place for several weeks, shaking occasionally.