The wife and I canned some pickles and peppers using the following brine recipe: 1 cup pickling salt to 1 quart vinegar to 3 quarts water.
We got this from my family who uses it for "open air" pickles. They don't can them just let them sit in this on the counter for a couple days then put them into the fridge without sealing.
We however sealed them, and while reading some stuff elsewhere I became concerned that the brine we used may not be acidic enough to prevent botulism.
Can anyone help us out here? Should they be OK, or should we toss them. All of them sealed, but we did have one pop a seal a few days later and became cloudy. We tossed that one.