For the Sweet and Sour Pickled Peppers and Mangoes

Combine the white vinegar, apple cider vinegar, sugar, water, salt, mustard seeds, coriander seeds, and turmeric powder in a small saucepan. Bring to a boil.
Place the peppers and sliced ​​mangoes in a mason jar.
Pour the hot pickling liquid over the peppers and mangoes, filling the jar completely.
Let the jar cool, then refrigerate for 1-2 days to enhance the flavors before serving.
This tangy pickled peppers and mangoes is perfect for salads, tacos, or as a side dish!