I believe that Linda Ziedrich's book, The Joy of Pickling has a recipe. Hers would be the one to use; all recipes tested and approved.

There are many ways to "pickle" something and many different recipes - some safe, many not.

It is the amount of vinegar called for in the recipe relative to the amounts and pH of all the other ingredients that determines how safe it is and for how long.

Would have to see the actual instructions to answer your question.

Dave