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Peach Pickle Salad


  • 1 pint chopped Georgia peaches from Pearson Farm; fresh, frozen or canned, drained (reserve juice, if any)
  • 2 (11.5-ounce) cans of peach nectar from concentrate, plus peach juice, if any, and enough water to make 3 cups liquid
  • 1/4-1/2 cup vinegar (to desired tartness)
  • 2 Tablespoons whole cloves
  • 3 cinnamon sticks
  • 2 small packages peach Jell-o (sugar free, if desired)
  • 1 envelope Knox gelatin
  • 6 packages Sweet & Low
  • 1 cup celery, finely chopped
  • 1/2 cup pecans, finely chopped
  • Sour cream/mayonnaise/celery seed dressing



Peel and chop peaches; sprinkle with about 3 shakes of Fruit Fresh. Drain; reserving juice. Refrigerate. Boil 3 cups of nectar with vinegar, cloves and cinnamon sticks for about 15 minutes on medium heat. Strain off spices and discard. Add water, if necessary, to again measure 3 cups. Heat to boiling; remove from heat and add Jell-o, and Knox gelatin, stirring until dissolved. Add Sweet & Low; stir. Chill until slightly thickened. Add peaches, chopped celery and nuts. Congeal in mold, molds, or as desired; serve with dollop of sour cream/mayonnaise dressing, 1/2 of each and a light sprinkle of celery seed. Garnish with nuts.

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