Pour 1 cup of dried poppy seeds into a mason jar. Add 2 cups of vodka to the mason jar; a pint-sized jar works well for this, though you may use a larger jar if that's all you have. You may also fill a larger jar with more tincture using a 2-to-1 ratio: two parts vodka for every one part of poppy seeds.
Gently stir and mix the poppy seeds with a wooden spoon to eliminate air pockets. The vodka must saturate the seeds to create the strongest tincture possible.
Cap the jar tightly and place it in a dark, cool place for about two months. Check the mixture each week, shake it to eliminate air bubbles and top it off with more vodka. The seeds may soak up a lot of the alcohol.
Stretch a piece of cheesecloth over a measuring cup and secure it with a large rubber band. Pour your tincture through the cloth to strain out the seeds. Allow the seeds to drip for about 10 minutes.
Gently remove the cheesecloth from the cup and wrap the seeds up in it. Squeeze and wring out the cheesecloth to remove all of the tincture. Discard the poppy seeds or let them dry for use in baking.
Pour the tincture into dark glass bottles. Store them in a cool, dry cupboard or in your refrigerator.