You can open them, up the dill and mustard seed and reprocess (with new lids) but they are going to be much softer.
You can leave them as is and see if you like the flavor in about 3 weeks.
Open, add seasonings and grind into relish.
Open, add seasonings and refrigerate. Use within 2-3 weeks.

Sorry you made the mistake, but it's a good learning opportunity and thankfully, it's not a huge batch!

Deanna

I'd just leave them as is and try them in a few weeks. like Deanna said you can reprocessed them but they will be mushy. No one likes mushy pickles.

For future reference that's not the best source for safe quality recipes. ;)

Dave

Actually, I, for one, like mushy pickles. When they are bread & butter pickles or relish, the mushier the better. While whole big Kosher dills should be crisp, I'll eat them mushy anyway by slicing them thinly like tongues for sandwiches. And, I drink the juice at little at a time every day. There are no wasted pickles in my house. BTW some of my best tasting pickles came from goofs. Once I added twice as many allspice berries to my pickled watermelon rind as called for and they were tangy tart yummy.