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.