I just made my first batch of pickles last night from a recipe I found online. Since then I have been doing some research for different recipes and methods and I am now concerned that my pickles do not have enough vinegar to be safe. I sanitized the jars and lids well. I used a brine with 16 cups water,1 and 1/4 cups salt and only 4 cups vinegar. I let the brine cool and did not process the pickles at all because I wanted to make some very crisp refrigerator pickles. I placed them in a cool, dark place upside down for 24 hrs, then put them in the fridge. I was planning on opening these up in 4-6 weeks. Will these pickles be safe in the fridge even though the vinegar is low? Should I throw them out or just eat them now? What will happen if I wait 4-6 weeks? Is there a way to test if the pickles are safe or do I just taste them and hope I don't die? I plan on using only approved BBB recipes in the future.