The defining rule of a refrigerator pickle is in the name: refrigeration is part of the preservation method. Vinegar and salt can contribute acidity, flavour and quality, but a refrigerator recipe should not be reclassified as shelf-stable because the jar seals, the brine tastes sour or the vegetables still look crisp.
Follow the storage window of the recipe
Different refrigerator recipes have different formulations and handling instructions. Use the storage time given by the reviewed recipe you actually made rather than borrowing a date from another pickle. HowToPickle recipe pages keep the storage note beside the method for this reason.
Keep handling clean
Start with clean equipment and washed produce as directed. Once the jar is in use, use clean utensils rather than fingers to remove food. Return the jar promptly to refrigeration after serving.
Do not use a lid seal as a safety test
Hot liquid can sometimes create a partial vacuum as a jar cools. That physical seal does not mean a refrigerator pickle has received a tested canning process. Storage classification comes from the recipe and process, not from whether a lid appears to have pulled down.
Know when to discard
Obvious mould, slime, strong off odours or other clear signs of spoilage are reasons to discard the batch rather than taste it to investigate. Quality changes such as softening can have several causes, but when spoilage is evident, authoritative troubleshooting guidance advises against eating the food.
If you want pantry storage, choose a pantry recipe
Do not extend refrigerator life by improvising a canning step. Start again with a current tested shelf-stable recipe designed for the ingredient, jar and processing method you intend to use.