Homemade bloody mary mix and how to can it

Homemade bloody mary mix

Originally uploaded by Paula Wirth

A good Bloody Mary is something to be treasured and being able to make your won healthy and delicious mix is a great asset. Also, imagine whipping out said delicious homemade Bloody Mary mix sometime in the winter when extra delicious fresh tomatoes aren’t available! Your friends will fall and worship at your feet!

Or course everyone has their favorite Bloody Mary ingredients. Some are heavy on the horseradish and some like olive juice, etc.

I have searched around for some of the most delicious sounding recipes. Start out by buying fresh local tomatoes. Now is a great time, I just bought 20 pounds for 27.00 from a local CSA.

Then, find a recipe that suits your tastes.

This recipe from Food.com is heavy on the veggies, requires some pureeing and sounds divine! Aunt Ione’s Bloody Mary Mix.

This Kick-Ass Homemade Bloody Mary Mix from the Former Chef has less veggies but includes celery seeds and olive brine.

The Frugal Gardener has a recipe that looks similar to the food.com one but she tweaks the presentation a bit by adding toothpicked pepperoni to her drinks. YUM!! She also has good canning instructions.

I’m thinking I’ll try to make the veggie one but also add in some olive brine.

Does anyone have an old family recipe you would like to share?

Photo credit to Paula Wirth

me avatar I also blog at Thank You For Not Being Perky and on BlogHer.


  1. ET says

    Try the Dirty Sue Bloody Mary. And for no extra charge, we can send you a sample of Dirty Sue premium olive juice!

    The Dirty Sue Bloody Mary

    30oz of sacremento tomato juice
    1 barspoon of sea salt
    2 1/2 barspoons of fresh ground black pepper
    1/2 oz tobasco
    1 oz Dirty Sue premium olive juice
    1 barspoons of celery salt
    1 barspoons of Johnny’s Magic Seasoning Salt or lawry’s season salt if unavailable.
    2 healthy tablespoons of hot horseradish (prepared horseradish, not a sauce)
    1 oz of Worshester sauce
    juice of 2 lemon wedges
    juice of 2 lime wedges

    Add everything but the tomato juice into a pitcher. Mix well with a barspoon to break up the horseradish. Add tomato juice and stir well or roll shake.

    Garnish with one pickled green bean and one pickle*

    *In a 16 oz jar of bread and butter pickles, add three cloves of garlic and 3-4 thai chili peppers. Let sit a minimum of 24 hrs.

    One side note: Since everyones idea of a ‘barspoon’ is a bit different. I always recommend to use a bit less of the salts and pepper and adjust to taste.


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