Well, sorry to say, but they are doomed. Not due to the salt, though. You have an old recipe that was based on vinegar that was much more acidic. That is not nearly enough vinegar to prevent botulism in those low acid cucumbers. You need at least half vinegar that is 5% acidity to bring the acid level up high enough to safely can pickles. Ph level must be below 4.6 to water bath can any food.
You need to use a new, current recipe.
Your only hope is to dump that brine, make a new one that is correct, and reprocess them.
You would need 12 cups water and 12 cups vinegar in your recipe if you made it safely.

Yeah, sorry. Had the rest of the recipe been safe the low amount of salt you added would only have affected the taste, texture, and color. But as Linda Lou already said, it isn't a safe recipe to use even with the right amount of salt.

Dave

That recipe is all over the internet. Probably they weren't processed at all.

Carol

DOOMED!! Way too much water to vinegar, as well as the lack of salt. I suggest that when canning ANYTHING its always a very good idea to TASTE the mixture before pouring into jars. I do this with every batch of pickles, tomatoes, and jellies, and never usually get 'surprises' afterwards. Not much you can do now, but to maybe enjoy a jar in the fridge, but the rest are not reusble or redo-able. a 50: 50 ratio of water and vinegar is required to be safe. I use about 85% or higher vinegar to water.

Couldn't they be refrigerated and eaten up in the next few weeks?