Whether they can develop c. botulinum or not all depends on the amount of low acid ingredients and the amount of vinegar you used, how much you diluted it, not the processing you did or didn't do. So what was the recipe? The amount of vinegar ratio to the amount of water? It has to be at least 1/2 vinegar and 1/2 water but more vinegar is safer.

The processing, or lack of it, or in this case lack of sufficient processing, determines the quality of the seal and their shelf life. Inversion for pickles hasn't been common practice or recommended for decades since the seal that forms isn't a true seal, there is only a minimal vacuum in the jar, and air is still trapped within the jar and allows for bacterial growth. Processing time of 10 min for pints and 15 min for quarts assumes hot brine and jars to begin with so yours would be considered under-processed.

Dave

I got the recipe from a friend. 4 C 7%vinegr to 12 C water and 3/4 C salt. So disappointed. Someone said, throw them in fridge and I can can relish with them....salvage at least a few jars...thoughts?

Since they are less than 24 hours old you could technically turn them into relish ASAP but you are going to have to add much more vinegar even then and personally I'd pressure can the relish just to be safe. Some of the relish recipes call for more vinegar than water but at least 50/50 is required.

BUT as a pickle recipe - NOPE, sorry, throw that one away. Even with 7% vinegar, which is hard to find, Listeria can begin to grow in those within 72 hours. And with that much salt? WOW? Usually you only use that much for a presoak.

Why not just stick with the many tested and approved recipes?

Dave

First timer, first recipe :( so disheartened.

Happens to all of us so don't get down but give it another go. You'll be amazed at the good kick a success will give you. ;-) Check out this recipe and see if you can't make it work for relish. Sadly recipes from friends are often a failure.

http://nchfp.uga.edu/how/can_06/pickle_relish.html

And let us know here if you need additional help.

Dave