1 head red cabbage (sliced thinly)
2 cups water
1 cups apple cider vinegar
1/4 cup sugar
2 teaspoons salt
4 bay leaves
4 mason jars (16 oz)

Steps:
Slice the cabbage thinly or shred it. Divide the cabbage into 4 jars. Set aside.

Meanwhile, in a saucepan, mix water, vinegar, sugar and salt. Let the sugar melts and boil the brine.
Slowly pour the brine into the jar leaving 2 inches on top. Seal the jar and let it cool. After it cools down, transfer the jars into the refrigerator. Use as needed.
Use within 2-3 weeks. Enjoy!

It so good on burgers, sandwiches, tacos, grilled fish or grilled meats.