Getting into picking isn't as hard as you might imagine, you can start with my super easy recipe.
You can add other vegetables that usually are added but for my lazyness and taste those suffice.
Slice and wash the Collie flowers and carrots,
wash and slice the Eggplants,
Skin wash and slice your garlic,
put the Eggplants into the pot,
pour half and half vinegar and water on them till the brine start showing between the Eggplant chops,
Pour few spoon of salt on them and mix on high temperature till they get soft an gooey,
pour your Collie flowers and carrots on them and mix till they're half cooked,
Take them from the heat,
Pour your garlic slices on them and mix,
Wash your jars with boiling water,
Fill the jars and close the lead.
As soon as they are cooled down they are ready to eat, keep them in the refrigerator and try eating them as fast as possible, they last a long time but not as long as properly steamed and sealed jars of picked vegetables.
Fun fact: you can think of it as a vegetable soup that is served with some vinegar, because it is.
