There are a few pickling recipes around that use less than a 1:1 ratio of vinegar to water but they have been tested and allowed to stand. Including some on NCHFP. I'd have no problems using the extension recipe primarily because they have already been fermented. The fermenting is the source of your safety.

The guideline reads no less than a 1:1 ratio when using an untested recipe and applies primarily to quick-pack or fresh pack pickles. Fermented pickles are a whole different ballgame. :)

Dave

The fermentation process converts the sugars in the cucumbers into lactic acid. So your pickles are now naturally acidified (assuming all went according to plan in the fermentation process).

You can strain the fermented brine and use that (which I'm sure you read in the instructions), but it does have a different taste. Some people in my family love those pickles, some won't touch them but will devour ones canned using fresh brine. No accounting for taste buds.

More acid, meaning vinegar in this case, is really not required, hence the 1 quart to 1 gallon ratio for fresh brine. But if you like them vinegary (like we do), feel free to adjust the water down and the vinegar up to taste.

Hope that helps.

Dave and Malna - Thank you! This is my first venture into fermentation so i wanted to be sure the process was ok.
Elaina