Using Unused Pickling Juice
This may guide you a bit.

Tl;dr - It recommends reusing brines only for fridge pickles.  Since you have already heated up yours to make your original batch, heating it again (and processing it) may change the acidity and make it not shelf-stable.  Since there were no vegetables placed in it, it may not have changed the acidity that much, but better safe than sorry.  FWIW, I made a batch of fridge pickles with leftover/misshapen scraps, and I liked them better than the pantry pickles.

I can't imagine it has enough sugar in it to counter the acidity/salinity, but if you aren't sure, toss it.