Pickled Peach Salad
1 pkg. orange, lemon or peach Jello 1 lg. jar Sunshine pickled peaches water plus pickle juice from
jar to equal 2 cups liquid
1/2 tsp. salt
2/2 Tbsp. lemon juice 5 or 6 cloves (optional)
3/2 cup Stuart or Schley pecans or black walnuts, chopped
Drain peaches. Heat juice, adding water to make 2 cups. Add cloves. Bring to a boil. Remove
cloves. Add to Jello and cool. Cut peaches from seeds and chop fine. Add peaches and walnuts to
Jello. Chill.
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