We use complete cider or malt vingar and NO water. Hes just creating a medium for molds and skanky yeasts. Ill bet there are amoeba and paramecia in there wove been extremophiling themselves. WHO KNOWS WHATS GONNA COME OUTTA THAT JUG.
(Id toss it and not take a chance because of C botulinum
if you send it in a methanogenic direction.
Sometimes when we pickle, w only us salt an sugar (dry)."It makes its own gravy" and makes a great "sweet n saur, chow chow". Gherkins and spears we always blanch the cukes very quickly and then dunk em deep into a vinegar salt garlic and sugar brine. They stay crispy if we add a wee bit of ALUM, but I dont like the taste and astringency that even a tiny bit of Alum adds. Always weigh em down with a plate with a clean brick.