Spicy Tomato Juice Cocktail

"Inspired by Susan Wittig Albert's book, An Unthymly Death. Her books are great."
photo by Shug22 photo by Shug22
photo by Shug22
Ready In:
1hr 45mins
6 pints




  • Combine all ingredients in glass pan. Heat throughly. Pour into 6 pint jars process in water bath 30 minutes.

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  1. Chef Colin
    This is sensational. We did not preserve it, just refrigerated in 2 pint water bottles . I added a touch of Greek Seasoning to one bottle and some tarragon to another. Holy Holy!
  2. Kaarin
    I loved this! I wondered how the dill and horseradish and worcestershire would taste in a juice-it's great! I canned this and plan to use it in my picante chili recipe in place of the V8 Picante Juice which is now very hard to find. It would be a great base for beef vegetable soup too. The only change I made was to use dried dill. Thanks for a great recipe!
  3. debrashinkle
    Loved this recipe changed up a few things family loved it
  4. Annacia
    I love having testers in the house! I didn't can this, just left it in the fridge a couple of hrs and I can see how the canning would marry the flavor levels. However, it's certainly not half bad fresh and it was liked by all except the youngest (8 and 10) who didn't care for it. I omitted the dill and throughly enjoyed the resulting drink. This would be good at any time of year but the red color is so nice at Christmas.
  5. Marie
    Loved this drink, Dee. I cut the recipe way down using just one quart of tomato juice and made it to enjoy now. It gets better after it sets a while. Did not have any fresh dill, so I used dried. I'll definitely make this again. Thanks for sharing.


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