There is a whole lot going on in this post
It's a little hard to follow.
Your bottom-line question is about fermented pickled cucumbers, right? I don't know for sure, but I imagine the microorganisms and acids would eventually break down the cucumber flesh until it was mush. Cucumbers are mostly water, with very little fiber. The fiber in cabbage is what makes it more robust, as a vegetable and as a pickle, than cucumbers. I don't think canning fermented cucumber pickles would be a good idea.
About the tea, that is not acidic enough to act as a preservative.
Vitamin C is not a preservative. You're probably thinking of citric acid. They're not the same thing.
I only use tested, approved canning recipes from reliable sources, so I can't help beyond this.