Recipe by Stacy
"This is a recipe for homemade vegetable juice cocktail. You will need a pressure canner to do the whole batch, or scale it down to fewer servings, and drink within a couple of days. A great way to keep the taste of summer all year!"
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onions, peeled and cut into chunks
green bell pepper, seeded and chopped
water, or as needed
Worcestershire sauce, or to taste
salt, or to taste
juice tomatoes and let them sit over night in the fridge so the juice and water seperate, then baste the water out of the juice, this makes the vegetable juice more thicker
We've made this recipe twice. Each time we've reduced the sugar called for, and actually think we may try leaving it out altogether next time as we found it to be overly sweet both times. But we've been pleased overall with the recipe and will be tyring it again.
This recipe is much better than V8! And much less sodium than V8! I used 2 teaspoons of canning salt and 3/4 cup of white sugar. I also added a splash of Tabasco to give it a slight kick. A great recipe that's good for you too!
Excellent results! We omitted all sugar and reduced salt to less than 1/8 cup. We also increased the horseradish and Worcestershire to give more zip. Result is not spicy, just good flavor. To make the juice thicker (more like V8), we added 3 quarts stewed tomatos (blended to liquid and then strained to remove seeds). Very good. Everyone agrees it is better than V8.
I made this reduced to one serving. I didn't have beets, but had all of the other ingredients. The flavor was amazing. I will cut down on the onion next time, because it packed a powerful punch! I would also like to add beets next time I make it.
I scaled the recipe to 4 servings and added a little more carrot than it called for. I also added some other fresh veggies from the garden like chives and chard. I drank it raw. I added braggs amino liquid (like soy sauce) and lime, omitting the sugar. amazing!
I really like this juice! I bought a juicer so that I could make my own vegetable juice without all the salt of V8. I scaled this recipe down and made enough for a couple days. I'd like to can it, but I am unsure of how to. I don't own a pressure canner. Anyways, I added a little extra worcestshire and horseraddish because it was a little bland for my taste. Good overall though!!
While it is healthier than store bought since the salt is controlled, it took an awfully long time to render mediocre flavor. Plus the ingredients cost more than to buy it pre-made. My suggestion to anyone trying this recipe is to arm yourself with lots of spices.
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Vegetable Juice Cocktail
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 4
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