Green Pepper Mangoes

Soaking peppers in salt water overnight seasons them and draws out excess moisture through osmosis, creating a firmer texture that better holds the filling. Repeatedly boiling and pouring fresh vinegar over three consecutive days allows the acidic brine to gradually penetrate the dense pepper walls without making them mushy, while the sugar balances acidity and acts as a preservative. The combination of vinegar's acetic acid, salt, and sugar creates an inhospitable environment for bacterial growth, enabling long-term preservation.