Using the tip of a knife, split the vanilla beans in half, exposing the middles – but leaving the ends attached so that they aren't completely separated.

Place the vanilla beans into your empty container and cover with the vodka.

Seal the container.  I used a layer of plastic wrap under the screw on cap just to be sure it was sealed well.

Store in a cool, dark place for 6 months, shaking about every week.

After the 6 months, you can strain the mixture, and use the vanilla beans to make another batch too!