This is the first time I try this. Want to be sure I'm being safe because I've created some beautiful jars of pickled variety hot peppers and want to be able to give them as gifts.

Yesterday I canned only 5 pints jars. I used a solution of 6 cups vinegar and 2 cups water as instructed in the Ball book. However, I went beyond the recipe and added a number of spices - whole coriander, whole cumin, whole peppercorn, marjarom, bay leaves and fresh garlic cloves..as well as a few teaspoons of sugar and 3tbsp canning salt. The comination of spices came from a blog post I found for refrigerator hots. I followed canning procedures - washed jars and lids in hot soapy water, simmered for 10+ min to sterilize, filled jars full with peppers and topped to 1/4 line with brine solution. Processed in a BWB for 10 min. Ok. So, here is my question. They look great this morning...but I realized after the first two jars that I didn't wipe the rims before putting the lid and band. I did for the last three.

So...to my questions... are those two jars safe? And by adding herbs/spices to the solution did I alter the acidity to make it unsafe even if processed?

Sorry for the long post!!