Homemade Vanilla - cooking recipe

Ingredients

2 vanilla beans
12 ounces vodka (or other 80-proof alcohol like rum, brandy or bourbon)

Preparation

Slice the vanilla beans length-wise and scrape the seeds out.
Cut the empty pods into 1-2 inch pieces and add both the seeds and pods to a one pint (2-cup) glass jar. (I used the alcohol bottles so I wouldn't mix up the different versions.).
Add vodka.
Seal jar with canning lid and ring or cap and shake vigorously.
Label and date the jar with the start date and the end date, six months from today.
Place jar in a cupboard, away from sunlight.
Shake jar once a day for a week, then once a week for a couple months, then once a month until mature.
After 6 months you can strain out the extract, leaving any seeds & pods in the jar and start a second batch.
The second batch may take longer to mature.