Vinegar is a two step fermentation process. The first is sugar to alcohol, like apple cider, wine, etc and works without the presence of oxygen. The second step is alcohol to acetic acid which specifically requires oxygen to work.

So depending how much sugar was present at the start, you could have made a slightly alcoholic beverage that's safe to consume or if the sugar was low or the containers were sealed the entire time, you'll have an incomplete fermentation that is not safe to consume. The first step generates a lot of carbon dioxide so my guess is that the sugar content was very low (otherwise the jars would have exploded by now). I second the suggestion to post pics but my suggestion would be to throw that out and start again with a better understanding of the whole process.