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If you're fermenting pickles, the bacterial culture should make the vinegar itself as a byproduct of it's metabolism (that's why you use salt brine, it helps to encourage the bacteria you *want* like L. Plankstron and not the ones that will kill you horribly like E. Coli, lol).

you can certainly just soak pickles in a vinegar/sugar brine for a few weeks if that's what you want, but traditionally, the salt brine and maybe some spices were enough.