Start by giving your jar and lids a good wash with warm, soapy water. Rinse them thoroughly, and then, in a deep pot, place the jars and add enough hot water to cover them. Let them boil for about 10 minutes, and then remove them from the pot and let them drain.

Now, let's prep those mangoes. Peel them and then cut each mango on both sides to separate the cheeks. Slice each cheek into slivers that are about ½-inch thick.

Take your sterilized jar and start arranging those beautiful green mango slices inside.

If you like a bit of heat, go ahead and add the chopped Thai chili pepper.

In a saucepan, it's time to work on our brine. Combine the vinegar, sugar, and salt. Crank up the heat and bring this mixture to a boil, stirring until the salt and sugar are fully dissolved.

Now, carefully pour this sweet and tangy brine over the sliced green mangoes in your jar. Fill it up to within about ½ inch from the top. Give the jar a few gentle taps on the counter to release any trapped air bubbles, and if needed, top it off with more brine.

Seal the jar up with a nice, tight-fitting lid. Let it cool down to room temperature, and then pop it in the refrigerator. Allow it to chill for roughly 48 hours before opening to let those fantastic flavors develop.