Well based on the info you have provided it isn't a safe recipe to begin with. Indeed it is a very risky one with that extremely low ratio of vinegar. And "baked process"??? The absolute minimal approved vinegar to water ratio is 1:1 and even that has restrictions. And if by "baked process" you mean oven canning, that has NOT been considered safe to do for many decades.

So the choice is yours as to what to do with them and how long to keep them. I'm sorry but there is no way anyone could advise you on how long they would last even in the fridge as they would be considered unsafe to consume from day one. And that unsafe condition will increase rapidly with any shelf storage.

Please consider doing yourself a big favor and explore all the current info available on safe pickling practices.

Dave

Oh yeah. Definitely. Thanks for catching that. I'll fix it.

Woah, yeah.. I'm right there with Dave. 2 cups vinegar to 18 cups water? With one cup salt? That does not even sound right, like that 18 must be a typo. That might be closer to the mark if it was a fermented pickle recipe, but even then it don't sound right.

Ok so I threw out all those pickles. I found this recipe... http://nchfp.uga.edu/how/can_06/quick_dill_pickles.html

Can I leave out the pickling spices and mustard seed? I'd prefer just water, vinegar, salt, dill and garlic.

Yes you can leave them out. They are just there for flavoring. But follow the rest of the directions fully. BWB processing, no baking or oven canning. Otherwise they have to be stored in the fridge.

That is only one of the many safe recipes available..

Dave

Perfect. Thank you for your help. I threw out all 21 jars of my grandmothers recipe and washed and sanitized the jars to use with a proper recipe! That was a lot of work to make those last week but I'm glad I dumped them.