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Friday, July 13, 2012

The Colonel's Chow-Chow

The handsome WWII officer on the left is my father-in-law, Colonel Edwin Nelson Dodd Sr. He was born in Georgia on July 14, 1912.  He passed away at age 91, but the 100th anniversary of his birth is tomorrow.  Dad was a mixture of many things, loving, strict, a raconteur of the highest order, singer, a light footed-dancer, and excellent cook.  A lot of my recipes and cooking skills I learned from him.  A yearly ritual was making chow-chow to serve with vegetables, on a hot dog,  or even on a tomato sandwich.  It was his own concoction, and is delicious.  I helped him make it many times, and have made it for the family since he stopped doing it.  When I do make it, all of the siblings are happy to find a box containing  several jars in their mailboxes.  I wanted to share this today in memory of the Colonel, and to thank him for all the culinary lessons.  I love you Dad.

8 C green cabbage, chopped
8 C green tomatoes, chopped
2 C green bell pepper, chopped
1 C banana peppers + hot peppers to desired heat level
3 C Vidalia onion, chopped
1 C salt
Cheese cloth
Wash vegetables well and chop.  Put chopped vegetables in a large pot, add salt and cover with water.  Mix well, and let stand 4 hours, then drain well in cheese cloth, squeezing to remove as much liquid as possible, then return them to drained pot.  All liquid should be removed at this point

3 tsp. pickling spices, tied in cheesecloth bag
3 C sugar
1/2 tsp dry mustard
1/2 tsp cayenne pepper
1/2 tsp. turmeric
1/4 tsp. garlic powder
1 1/2 qt. white vinegar
Place bag of spices, sugar, mustard, pepper, garlic powder, turmeric and vinegar in a pot and boil for 15 minutes.  Pour over vegetables, and bring to a bubble...DO NOT BOIL veggies...simmer for a minute, then put in hot, clean jars immediately and seal tight.  I wash my jars in the dishwasher top rack, and let them go through drying cycle to sterilize them.  You can also boil the jars and lids to sterilize them as well.  I have never had any problem doing the jars like this, but use your own method if you prefer.  The main purpose being getting the jars clean and sterile.  The jars and chow-chow will be hot, so protect your hands from the heat.

Sharing on:
Mix it up Monday
On the Menu Monday

Tuesday At The Table


  1. You have the best foodie memories and recipes!! xo

  2. Wonderful memories you have shared with us.

    Thank you for that!

    May he rest in peace!

    Have a special and wonderful weekend.

  3. So Sweet! Plus it sounds amazing. Thanks so much for sharing at Whimsy Wednesdays.

  4. He sounds like a wonderful man, and certainly lives on in your memories. Thanks for sharing this recipe!

  5. A great traditional recipe
    I found this via Simple Living with Diane Balch. I linked in an attempt at meatballs. Have a super week.

  6. What a handsome mad your FIL was, love the recipe too, so neat that you still have it. :)

  7. This sounds good, and so nice that it is a recipe passed on to you by your father-in-law.

  8. Thank you so much for sharing this. Both of my in-laws are excellent cooks and have taught me many of their recipes.

  9. Hi Patsy,
    What a great post! We just made Chow Chow and I have my post all ready to go. Your recipe looks great and if you are like us, we just have to have our Chow Chow. Hope you are having a fantastic week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  10. Sounds delicious!! Hope to try this out soon. Megan

  11. Hi Patsy,
    All recepies are really good. Thanks for sharing this.
    Modular Kitchen Collection