Cut off the ends of your vanilla beans. You can also cut them in half lengthwise if it makes them easier to fit into your bottle.
Stuff the cut vanilla beans into your bottle.
Fill the bottle up most of the way with alcohol and cork up (or put the lid on).
Shake it! Shake it good!
Let the beans steep for a month to a year, shaking it up regularly. (The more beans and shaking, the shorter the wait.)
Yum! You have vanilla extract!
"Grade B" vanilla beans are less moist (and often less expensive) than Grade A beans, which makes them preferable for extract since you want them to soak up the alcohol. Grade A vanilla beans are better for cooking.By cutting off just the ends, you now have soaked beans that you can pull out and use as vanilla paste, squeezing out the vanilla goo that resides therein.You can top off your extract with more alcohol and fresh vanilla beans as needed. Since you're using alcohol, it will last more or less forever. Yay, alcohol!
Make Homemade Vanilla Extract @ https://www.lowcarbzen.com/low-carb-recipes/how-to-make-homemade-vanilla-extract/