In a large bowl, combine cabbage, onion, jalapeño, garlic and black pepper.Kneed mixture to loosen the cabbage. Do not be gentle, you're not tossing the mixture, you want to break down the cabbage a little.
In a saucepan, combine the vinegar, water, sugar and salt. Bring to a boil, then shut off.
While the vinegar is warming up to a boil, firmly pack the cabbage into a large mason jar. Either 1 - 1 quart mason jar or 2 - one pint mason jars. Fill to brim.
Once vinegar has cooled a little, pour into mason jar(s) up to the top, and let cool. Once cooled, if there is room at the top because the liquid has gone down, top off with a little water, screw on lid and place in fridge overnight. Store in fridge for up to a week. ENJOY!!