If you used 1 C water to 3 C vinegar and the recipe called for just a tablespoon of salt, the salt was there for flavor only. It wouldn't be enough to add any preserving quality. You may find a slight difference in texture or taste.

Colorado State.edu recipe that calls
for as much or more vinegar than water and provides a finished product
with at least 1/4 cup of 5 percent acid vinegar per pint jar of pickled
products can be safely made without salt.

If new to canning and learning on the fly, any instructions or recipes you find on the NCHFP site, any website ending in .edu, or coming from the Ball Blue Book, can be trusted as tested and safe.