I followed the instructions from my canning book in making the pickles approximately a year ago. I opened them today and could pull the lid off with my fingers. They had seal marks in the rubber lining of the lid, but I should have needed a bottle opener to get them off. There is no obvious signs of spoilage or mold. Do dill pickles with a high vinegar content have to be hot water processed? Addendum: I hot water bathed the quart jars for 20". The jars sat undisturbed for 24hrs. All jars sealed, meaning the lids had depressed centers. When I went to open them, the centers were still depressed. It just concerned me that I did not need a bottle opener to pop the lids off. The jars were stored in a rack in a spare room at room temperature.