Is it true that moldy jam/pickles are good to eat if you mix the mold into the rest of the mixture?
Unless there is good reason to assume it is not mold/bacterial colonization, but some other precipitate as explained in other answers:

There is no scientific reason at all to assume that such a method is safe, certainly not for any random pickle made by any random recipe spoiled by any random white mold found in any random environment. While some very acidic pickling liquids might kill the mold or bacteria, it will not deactivate existing aflatoxins or bacterial toxins.