How long should the infusion last?

So, how long do I infuse this stuff for?

After a bit of reading, I realized that the length of time that you allow the vodka and ingredients to steep was a hugely important component in the process. However, I found a wide range of contradictory information regarding infusion times.

For example, here are some of the infusion times I found for cucumber vodka.

“Chunk up the cuke, and put in an airtight container with enough vodka to cover, maybe a little more. In this case I used maybe up to 750 ml. Store in a cool, dry place for about seven days, but start tasting it at the five day mark.”

-Hedonia.com

Then there was this winner…

“Place the cucumber in a large glass container, add the vodka, and cap tightly. Let stand at room temperature for 3 weeks, shaking gently every couple of days. Taste for the preferred flavor intensity, allowing it to infuse for up to another week if needed. (Do not allow it to infuse any longer than 2 weeks, or a bitter flavor will result.) Strain the infused vodka into the original bottle. Cap tightly, label, and refrigerate until ready to serve.”

-“Vodka Infusions” Epicurean.com

• Huh? Really?! So, I am supposed to infuse the cucumber vodka for three to four weeks but never more than two weeks otherwise it will taste bad. Right? Ok. Thanks for the tip.

Ok, so there is no clear answer. That’s ok. I like to cook and I can handle that everyone uses different processes. I realized that I was going to have to do a lot of testing and figure the times out for myself.