Vanilla extract

Several vanilla pods

Vodka

A clean jar with a close-fitting lid

Cut up the vanilla pods into pieces about an inch long and put them in the jar. Pour vodka into the jar. Close the lid up tight and place the jar in a cupboard. Give it a shake every week or so. After approximately three months, the vanilla should be ready to use. Do not remove the pieces of vanilla bean pods.

Welcome to the Real Life Cooking Podcast. I’m Kate Shaw and this week we’re going to learn how to make vanilla extract! You may think it’s hard, but it’s so easy that I’m releasing this as a little bonus episode since it’s so short.

You have to use alcohol for this. No other liquid will work. The extract you buy in the store is also made with alcohol, although imitation vanilla is not.

The hardest part is buying some vanilla beans, more properly called pods. They’re expensive. You can get them at some grocery stores, especially the fancier ones, but I always order them online. Expect to pay about three dollars per pod minimum, but you only need three or four to make enough vanilla extract to last you a solid four years or so. I don’t know enough about types of vanilla beans to know which tastes like what, but there are various varieties. I shop by price and it all works just fine. This time I got Tahitian vanilla beans, last time I think I got Madagascar. Next time I’ll probably try Mexican. You can buy grade B beans for this; they work great for extract and are less expensive than grade A beans, usually because they’re smaller or blemished in some way.

You also need some vodka. I use Tito’s vodka because it’s reasonably priced, good quality vodka that’s readily available, but it doesn’t really matter. Just don’t use a flavored vodka, because the point of the vodka is to be as neutral a medium as possible to carry the vanilla flavor.

And finally, you’ll need a jar with a lid that closes up tight. Don’t reuse an empty bottle of vanilla extract because it’s way too small. I use a small mason jar intended for canning, which works just fine and is inexpensive. Give it a quick wash to make sure it doesn’t contain any dust, then dry it carefully so no water remains inside.

Once you have everything together, it will take you approximately three minutes to prepare your extract. Oh, you’ll also need clean kitchen shears. Open the package of vanilla beans, which of course aren’t actually beans but a skinny pod containing lots of teeny seeds. The pods are almost always dried and don’t look like much. They may not even smell all that great, although the smell is definitely vanilla.

Use your kitchen shears to cut the pods into pieces about an inch long, and put all the pieces into the jar. Yes, even the top piece which is obviously the end of a stem. Put it all into the jar.

If you happen to get your hands on vanilla pods that aren’t dried, you’ll need to flatten the pods and cut them in half lengthwise, then cut them into pieces. Everything else is the same.

Then, pour vodka into the jar. It doesn’t really matter how much you add. Fill the jar if you like, although not to the tippy top. Leave some room.

Next, screw the lid on tightly and put the jar in a cupboard where it will be dark and at room temperature. Leave it there for three months, but every week or so give the jar a shake. At the end of three months, you have vanilla extract. Use it just like the expensive stuff you buy in the baking aisle.

Don’t take the pieces of vanilla pod out. Leave them in and they’ll continue to infuse into the vodka, making the extract stronger and more aromatic the longer they remain. They won’t spoil because they’re in vodka.

You can use other alcohol for this too, but it will change the flavor of the vanilla slightly. Whatever alcohol you use, it should be at least 70 proo