50/50 is the minimum sale ratio of vinegar to water for all vegetables. There are a few tested and approved recipes that use a bit less vinegar but for untested ones use at least 50/50. More vinegar is better but yours fall within the "safe" range. You can reprocess with new correct brine within 24 hours but it will make them softer. Or you can leave them as is but I would mark the jars and plan to use them within 3-4 months, 6 months max. pH will rise over time on the shelf so I wouldn't plan on long shelf storage. I'd probably reprocess them but it is your choice. Dave

This is just a little bit of info I found. Being diabetic I really am careful with my food. Elizabeth Andress did not give any information about the refrigerator pickles at the conference. One of the things I wanted to ask was about that subject. LISTERIA What is Listeria monocytogenes? Listeria monocytogenes (Listeria) is a pathogenic (disease-causing) bacterium that is food borne and causes an illness called listeriosis1. It is frequently overlooked as a possible cause of illness due to its unique growth capabilities. First, it is somewhat difficult for laboratories to grow, and when they do so, Listeria can be confused with common harmless contaminants and disregarded. Second, most bacteria grow poorly when temperatures fall below 40°F, while Listeria survives in temperatures from below freezing (20°F) to body temperature and it grows best at 0°F to 50°F,1 including the temperature range that we use for refrigeration. As a result, Listeria may be transmitted in ready-to-eat foods that have been kept properly refrigerated. Its ability to grow in such diverse environments is just one of the many challenges presented by this dangerous bacterium. It is estimated that Listeria causes approximately 1,600 cases of listeriosis annually, resulting in 415 deaths. Where does Listeria monocytogenes come from? There are many opportunities for contamination with Listeria during the process of food production because Listeria monocytogenes is ubiquitous in the environment.1 For example, it can be grown from wild and domestic animals, birds, insects, soil and wastewater, and vegetation. As it is a bacterium found in soil and vegetation, it is easily contracted and transmitted by herd animals. Listeria is found in grazing areas, stale water supplies, and poorly prepared animal feed. It can live in the intestines of humans, animals, and birds for long periods of time without causing infection. The bacterium is often isolated in cattle, sheep, and fowl, and is also found in dairy products, fruits, and vegetables. Here is a link that might be useful: About listeria.

The fermentation is created by the salt and enzymes in the cukes. Its a LACTIC acid type fermentation. The vinegar added will simply slow or stop its natural way or fermenting. Covering the jars with a plastic canning lid helps to reduce any mold on the surface, as well as allow a bit of venting of fermenting gasses. Usually its not really much mold, but a whitish scum. I don't allow that much time at room temps for fermentation. If I wanted a fully fermented cuke, I would only give it about 10 days to two weeks, and then add a bit of vinegar and place in the fridge. The cukes I use are very fresh picklers and are washed off and the ends trimmed off prior to packing into jars. I think the reason I never see mold is because I only allow 2-3 days of partial fermentation and then add the small amount of vinegar and place in the fridge. I also prefer to use a Mrs. Wages dill pickle mix with added fresh dill weed and fresh dill seed heads. The mix contains stuff that prevents mold from forming. I was lucky last year as my cukes matured in time while the dill was just going to seeds. This year with temps below 70 degrees even in all of June and now July, the cukes are still tiny plants and the dill has now started to lose its fern leaves.

Paul, this is the recipe I have for Linda Lou's sweet pickle chunks. I don't think they ferment at all, so the temperature wouldn't have a bearing if fermentation isn't an issue. The notes at the bottom are Linda Lou's. Sweet pickle chunks: Pour boiling water over 24 pickling cukes every day for 4 days. On 5th day, drain, cut cukes in chunks and make this syrup: 8 cups sugar 4 cups cider vinegar 5% acidity 3 1/2 tsp. pickling and canning salt 2 Tbsp. pickling spices, tied in a bag. Pour syrup over cucumber chunks. Every day drain and heat syrup and pour back over pickles for 3 more days. On 4th day, pack pickles into jars, seal with lid. Heat the syrup and use to cover the pickles in jars. Process in water bath canner for 10 minutes. Note: I love these with tuna! I used pickle crisp on these and my dh says they are TOO crunchy. I like them crunchy. The pickle crisp didn't hurt mine at all. Happy Canning! Annie