Bettina's Jelly Pickle

2 tsp granulated gelatin
4 Tbs cold water
3/4 c vinegar from a jar of sweet pickles
2 Tbs sweet pickles, chopped fine
1 Tbs olives, chopped fine
1 Tbs spiced peach, chopped fine
1 Tbs pickled melon rind

Soak the gelatin in cold water for ten minutes. Heat the vinegar and when very hot pour into the gelatin mixture. Stir until dissolved. When partially congealed so that the fruit will not stay on the top, add the pickles, olives, peaches and rind. Pour into a well-moistened layer mould or four small ones. Set in a cold place one hour. Unmould.

Makes 4 portions