Pickled cabbage relish

1/2 small red cabbage
2 cloves garlic, peeled and smashed
1 bay leaf
1 cup water
1/2 cup white vinegar
1/2 cup red wine vinegar
2 tsp sugar
1/2 tsp salt
1/4 tsp ground black pepper

1. Begin at least 4 hours before you plan to eat.  Slice cabbage in half, core, and shred or slice very thinly (about 3 cups).  Place in large mason jar, and add the smashed garlic and bay leaf.
2. In a bowl, whisk to combine water, vinegar, sugar, salt, and black pepper.  Pour into jar and cover with lid.
3. Let sit at room temperature for 4 hours, and then refrigerate.

Allow the mixture to cool completely to room temperature. You can serve immediately once cooled, but if you let it sit and continue to pickle, the flavors meld incredibly. I tried mine three days later and they were perfect. A week is even better. They will last several weeks in your fridge in a mason jar that has the cover tightly screwed on.