About 1 cup Vodka (I like red label Smirnoff Vodka 80 proof)
Instructions
Place fenugreek seeds in a Mason jar, add 1 cup water, and screw a lid on tight. Â Let soak for 5 hours or overnight.
Drain the water from the seeds. Â Heat a pan over medium heat. Â When hot add seeds and wait a minute or 2 while the extra water evaporates. Â Continue to toast the seeds for about 5 minutes being very careful to not let them burn.
Place the seeds in a food processor or blender and pulse 4-5 times to break them up a bit. Â
Take ½ cup of seeds and place them in a pint size Mason jar.  Add vodka, leaving 1 ½-2  inches of headspace.  Top with a canning lid and ring and barely tighten.  The remaining prepared fenugreek seeds can be frozen for another batch of extract.
Add 1 cup of water to the pressure cooker pot and place trivet inside. Â Put the Mason jar on the trivet. Â Secure the lid and turn pressure release knob to a sealed position. Â Cook at high pressure for 30 minutes.
When cooking is complete, use a natural release.
Carefully remove the Mason jar, swirl it lightly, and place on a cooling rack overnight.
Once cooled, top with a pourable lid and use in all your favorite recipes that call for maple extract. Â Â
Notes
Caution: Never make Extract in a stovetop pressure cooker or near an open flame.  My recipes are written for electric pressure cookers only.  Always use a Natural Release, never a quick release.
Alcohol smell may be strong at first but will diminish over a week or two. Â If still overpowering at that point, return to the pressure cooker for another 30 minutes.
The pressure cooker will fit up to three jars at a time, so feel free to double or triple the recipe.
Add a vanilla bean to the vodka for the most incredible taste and smell you will ever experience!
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