South Florida has so many beautiful areas that are rich and full of culture. In this episode, I explore Little Haiti and meet Noam, the owner of Naomi’s. He was born in the back of his family's restaurant over 30 years ago. A few of the cooks who were in the room when he was born still work there today. This story and episode touched my heart!

Naomi's Garden Restaurant & Lounge - https://naomismiami.com/

Keeno’s Unauthentic Pikliz Recipe:
White Vinegar - 8 oz
Water - 8 oz
Cabbage shaved thin- 10 oz
Red Onion julienne cut - Half
Poblano Chili julienne cut - Half
Red Bell Pepper julienne cut - Half
Yellow Bell Pepper julienne cut - Half
Scotch Bonnite Pepper julienne cut - 1 for mild spice and 4 for hot spice (adjust accordingly to your preference)
Cilantro - 1 bunch (cut down to about halfway on the stem, don't use it all)
Carrots shredded - 6 oz
Olives Green pitted julienne cut - 4oz
Pineapple Chunks - 8oz can (No juice)
Lemons Juice Fresh - 1
Kosher Salt - 3 tablespoons (adjust to your personal preference after mixing all ingredients together)
Fresh Ground Black Pepper - 1.5 tablespoons (adjust to your personal preference after mixing all ingredients together)

Place inside of a large mason jar and refrigerate for a minimum of 1 week.

You can continue to use the vinegar (brine) mixture even after you have eaten all the vegetables. Slice and add new vegetables into the jar whenever you want. The brine will just get better with time. You're welcome ;-P