It's important that the glass jar used can be sealed tightly. It could be a canning jar, a jam jar, a mustard jar, an alcohol bottle, or something similar.

Ensure your container (and its lid) is thoroughly washed before use.

Take a couple of vanilla beans, split them, and cut them into pieces so they fit in your jar. If you have saved any after baking, you can use them as well.

Put the vanilla beans in the jar and pour alcohol over them until they are completely covered. This ensures they do not start to rot.

Let the mixture sit for about 14 days before you start using it.

If you only use the beans (without seeds), it takes 4-6 months before it becomes good.

You can add more alcohol and vanilla beans at any time.

I typically scrape the vanilla seeds out of my beans and put the beans in the bottle, so it's an ongoing process to get the most out of my ingredients.

Therefore, I also use leftover bits of rum that I top it up with.