Ultimately it is going to be your choice. Re-heating and processing
will make them quite soft, perhaps unpalatable. But yes it can be done
if you first reheat the contents so they are hot going into the jars.

But
assuming you used an approved recipe with sufficient vinegar in it to
make them and assuming you processed them correctly and the lids sealed
then they should be safe to consume. The worst that can happen with air
trapped in pickled products is as the air rises to the top the top
pieces may be above the brine and will darken. They can just be tossed
when you open the jars.

If they are in at least a 50:50 vinegar brine then even molds and fungi can't pose a threat.Dave

Yes, it was a 50/50 water/vinegar brine. The lids sealed. Okay, then I'm not going to reprocess if they'll be fine. Just was worrying about if it was safe for my dad (and me). Thanks.