Randall Nortman wrote:

... Can I dilute the vinegar (since vinegar is really not what I want
to be tasting) and still be safe this way?

You need to get some litmus strips or something and make sure your
mixture is acidic enough. Salt will also act as a preservative to a degree.

Are there any guidelines for how much vinegar is needed per cup or
ounce of cooked vegetable?

Send your recipe here and ask them:
http://www.uga.edu/nchfp/

B/