Serves 8 – 10.
Drain pickles; reserve juice. Pour boiling water over gelatin. Stir until gelatin is dissolved. Add pickle juice. Cut peach pickles into bite-sized pieces and add to gelatin. Stir in celery and nuts. Pour into mold and congeal. Cook’s note: Spiced peach pickles can sometimes be hard to find in the grocery store. When fresh peaches are available, Anne Stewart suggests making your own! Recipes can be found by searching online.
This recipe was submitted by Anne Stewart as part of the 2011 Our State Peach Recipe Collection.
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Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
