Drain the sliced peaches from the can, reserving 1 cup of peach juice.

In a saucepan, combine vinegar, sugar, reserved peach juice, cinnamon stick, and cloves.

Bring the mixture to a simmer, cover, and cook for 10 minutes to infuse the spices.

Strain the spiced liquid to remove the solids (cinnamon and cloves).

In a separate bowl, dissolve the orange gelatin in 1/2 cup of hot water.

Add 1 cup of cold water to the dissolved gelatin and stir to combine.

Chill the gelatin mixture slightly until it begins to thicken.

Fold in the drained peaches and chopped walnuts into the partially set gelatin.

Pour the salad into a mold or serving dish.

Refrigerate until fully set before serving.