Vanilla extract
Ingredients
- 7 to 8 Vanilla Beans [Note: You’ll need about 5 vanilla beans for every cup of alcohol.]
- 1.5 cups clear neutral-flavored alcohol (I use vodka)
Instructions
- Slit each vanilla bean lengthwise to expose all the seeds.
- Place them in a bottle and add the alcohol. Ensure that the slit vanilla beans are fully submerged in the alcohol.
- What you do next will depend on how much time you have. You could set them aside in a cool dark cupboard or cabinet for about 6 months, shaking the bottle once a week.
- OR, you could fast-forward the process by pressure cooking it (which is what I did). I used an Instant Pot, 2-cup canning jars that are safe for pressure canning, and 2-piece canning lids.
- Add a cup of water to the instant pot liner, place the canning jar on a trivet, and pressure cook for 60 mins on low pressure.
- Let the pressure settle before opening. It’s best to leave it overnight to cool.
- Store in a cool dark cupboard. Do not store in the fridge because that’ll make the vanilla extract cloudy.
