Okay, so I made these pickles. I checked the seals and put them in the cabinet. The one that didn't seal I put in the fridge. Now, a few weeks later, none of them are actually sealed and they have white sediment at the bottom of the jar. I assume this is some kind of yeast or bacteria from fermentation. They smell and taste fine, and dh fed some to the kids yesterday before I got home and there are no apparent ill effects.
So, my question is, is it fine to eat these? Should I refrigerate them now? Should I rinse them and re-pack in fresh brine?
Here's what I did:
-packed sterile canning jars with washed pickling cucumbers, washed grape leaf, dill tops, peeled garlic, and pickling spice.
-poured hot (boiling) brine over them. It was 1/2 water, 1/2 white vinegar (apparently the recipe didn't call for salt or I overlooked it -- dumb, because pickles are so much better with salt!)
-covered with hot, sterile canning lids and let them cool.
Because of the no-salt thing, I was thinking of rinsing them and re-packing in salt water and putting them in the fridge, but if what's in there is okay, I could just add salt, shake them and refrigerate.
I am not super-experienced in pickling or fermentation, although I have dabbled in kimchi, kombucha, yogurt, and kefir, and my husband makes beer and wine.
Please share your knowledge and info with me!