eh, if it's salty + sour it's probably ok ;) nothing acidic enough is hospitable for botulism, afaik most traditional pickling recipes involve quite high acidit

eh, if it's salty + sour it's probably ok ;) nothing acidic enough is hospitable for botulism, afaik most traditional pickling recipes involve quite high acidity from high levels of lactic acid induced fermentation... and in general, whatever bacteria can grow in a medum rich enough in salt + whatever acid (lactic if you're fermenting, citric or acetic otherwise) is probably not gonna hurt you too bad (salmonella and all the nasty stuff require protein + mostly towards neutral or alcaline environment). sure, if you're into pickled eggs or weird stuff like that, watch out, but any sour pickled vegetables are safe and even if they go off will not make you seriously ill, they'll just start tasting like s and mess your stomach a tid bit.