No problem that I am aware of in doing so. In fact theoretically it would be safer using the dried. I know in the past Linda Lou and Carol have suggested rehydrating the dried peppers in vinegar first if you wish to rehydrate them before using. Otherwise I have, just like you, added them dried.

Dave

Oooh cool! I'm thinking maybe I could do that with the onion too, since I don't much care for pickled onions but do like the flavor. I usually deal with pickled onions by adding them to pasta salads. I found a whole jar of dried onions in with the peppers too . . .

Keep in mind they will soak up some of the brine so if you use many you'll likely need to add more brine to the jar - less solids and more liquids in other words. Just something to consider.

Dave

I'm going to try rehydrating them in vinegar before adding. I'll have to guess on the amounts of dried to give the same flavor as whole, but it will be an interesting experiment.