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. 
With that level of salt, I think it was more for flavor rather than curing properties. They'll be safe, but they'll probably taste somewhat flat. 