A dill pickle recipe called for 1.5 cups vinegar, 1.5 cups water, and 2 tablespoons salt. I doubled the bring, but forgot to double the salt before canning my pickles. I ended up with:
3 cups Apple cider vinegar (5% acidity) 3 cups water 2 tablespoons pickling salt
Will these pickles still be safe to eat? There is a wide range of vinegar:water:salt ratios online, and I'm not sure what is safe.