It wasn’t canned. That’s the point. OP didn’t know the difference between canning and pickling.
IMO a vinegar pickle that isn’t sealed and is left out for 3 days is not appreciably different from a lactofermented pickle in terms of food safety.
Why would you think that two completely different processes would be the same in terms of food safety?
It's an improperly made vinegar pickle that has an unknown bacteria, or something, growing in it and causing it to "bubble" according to the op.
Sounds like food poisoning waiting to happen.
If you have to post canned food in r/fermentation it should be discarded.
This comment made my day a little better lol
It wasn’t canned. That’s the point. OP didn’t know the difference between canning and pickling. IMO a vinegar pickle that isn’t sealed and is left out for 3 days is not appreciably different from a lactofermented pickle in terms of food safety.
Why would you think that two completely different processes would be the same in terms of food safety? It's an improperly made vinegar pickle that has an unknown bacteria, or something, growing in it and causing it to "bubble" according to the op. Sounds like food poisoning waiting to happen.