Slice vanilla beans open by running a sharp knife down the length of the bean.
Place 4 beans in 1-8 ounce bottles with a tight sealing lid.
Pour in 8 ounces of vodka, or enough to mostly cover the vanilla beans.
Repeat with second bottle.
Store in a dark place and shake every few days.
Let sit at minimum 8 months before using.
When purchasing beans, they need to be soft and pliable. They will be labeled as “fresh” or something similar. Don’t use dried vanilla beans.The amount of vanilla you make can easily be adjusted, the ratio to use is 2 ounces of vodka per vanilla bean.Vodka quality is not important.Bourbon or rum can be used in place of vodka, they add a deeper flavor to the vanilla.For lemon extract, I used about 1 cup of lemon zest (it was from 2 lemons) and 8 ounces of vodka.For the mint extract, I used about 1 cup of fresh mint from my garden (just regular mint, not spearmint) and 8 ounces of vodka.