No workout today, but I also did not eat out for dinner, so let’s call it even.

After dinner of asparagus and leftovers, I made some more pickles. I made a double batch this time, one jar for me and one jar for some friends. Better not tell you who just yet… it’s a surprise.

11. Dill Pickles: Cucumbers, Onions and Bell Peppers
Cucumbers, cut into slices
Green Bell pepper, cut into thin strips
Onions, cut into rings
10 cloves of fresh garlic
20 sprigs of fresh dill
2 cups cider vinegar
1 cup champagne vinegar
2 cups of water
1/2 cup sugar
1/4 cup kosher salt
2 tsp mustard seeds
1 tsp ground ginger
1 tsp onion flakes
3 tsp pickling spice

Produce in clean jar. Everything else in pan. Boil, simmer 4 min. Pour over produce. Let cool, then refrigerate 1 week.