I made 3 types of mustard's and left them in bell jars for 3.5 years. All 3 are vacuum sealed. If the vinegar acted as a preservative, is it wise to sample them?

I just opened them and all 3 had vacuum sealed which I struggled pull open, and made a "pop" just like a canned jar would. There is not mold visible, they all smell like mustard, and the taste I got from each one from the tip of a tooth pick tasted fine, albeit a but vinegary. The jars were clear and kept on top of a shelf with periodic exposure to light.

Is it wise, to take a bit, and try them out on a slice of bread?

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