In the anglophone West, most pickled products contain vinegar, even when they're labelled "kosher style", so it's simply the only term that many people are familiar with. In US, some aren't even aware that you can ferment veggies in brine.
Sure. My point is simply people can be referring to lacto-fermented cucumbers without realising it. The vinegar is often added for shelf stabilisation of fermented cukes is my understanding.
