I have become obsessed with pickling this week. I use raw, unpasteurized apple cider vinegar in my salads and added to glasses of water for its health benefits almost daily. I was wondering if I could use it for pickling vegetables in the refrigerator? I believe it shouldn't be used for fermenting outside the refrigerator but was wondering if it would be ok to use otherwise. I attached a picture of some veggies I pickled using the raw, unpasteurized acv but I heated the vinegar to a near boil before pouring over the veggies. I feel like I essentially killed off whatever was living in there and that I would have ended up with the same exact result if I had just started off with regular, pasteurized acv. I was wondering if I could simply add the unpasteurized acv without heating it first? Any and all advice appreciated!