Pour 2 cups of granulated sugar into a measuring cup and transfer it to your mason jar or airtight container. Make sure your container is clean and completely dry inside.

Place one vanilla bean on your cutting board and carefully slice it lengthwise from top to bottom using a sharp knife.

Run the flat edge of your knife down the inside of each vanilla bean half to scrape out all the tiny black seeds.

Pour the scraped vanilla seeds directly into your jar of sugar and stir well to distribute them evenly.

Break or cut the empty vanilla bean pods into smaller pieces and bury them in the sugar throughout the jar.

Split and scrape the second and third vanilla beans using the same method, adding all seeds and pod pieces to your jar.

Close your jar tightly with a lid or airtight container seal and place it in a cool, dark pantry.

Shake the jar every few days to redistribute the vanilla seeds and help the infusion happen faster.