Hi all! I canned pickles for the first time this week, and thought I was using 'approved' recipes. But some recent reading on here about the ratio of water to vinegar needing to be 50/50 has me wondering. I would greatly appreciate it if ya'll could take a look at the recipes I used and reassure me of their safety! =D

The first one is from Morton Salt (http://www.mortonsalt.com/recipes/RecipeDetailPF.aspx?RID=193)

The ingredient list is:

3 pounds pickling cucumbers

3/4 cup Morton® Coarse Kosher Salt

2 quarts water

3 cups distilled white vinegar

5 cups water

12 cloves garlic

2 tablespoons whole mixed pickling spice

6 sprigs of fresh dill

6 small hot peppers

*I realized at canning that I didn't have enough peppers, so I used 1/2 of a jalapeno in each jar (the peppers were about 3 inches in size).

The second recipe is from the National Center for Home Food Preservation, so I assumed it would be safe but it called for 1.5 quarts of vinegar, and 2 quarts of water. That doesn't seem to be 50/50 to me...but math was never my strong suite ;) The recipe is here (http://www.uga.edu/nchfp/how/can_06/quick_dill_pickles.html) and the ingredient list was:

1½ qts vinegar (5 percent)

¼ cup sugar

2 quarts water

2 tbsp whole mixed pickling spice

about 3 tbsp whole mustard seed (2 tsp to 1 tsp per pint jar)

about 14 heads of fresh dill (3 heads to 1½ heads per pint jar)

or

4½ tbsp dill seed (1 tbsp to 1½ tsp per pint jar)

1/2 cup salt

I followed all processing times and instructions, but am concerned abut the ratio of the vinegar/water. So...are these recipes safe? Thank you!