Accidently reduced salt in pickling recipe - are these pickles still safe? A dill pickle recipe called for 1.5 cups vinegar, 1.5 cups water, and 2 tablespoons salt. I doubled the bring, but forgot to double the salt before canning my pickles. I ended up with:

3 cups Apple cider vinegar (5% acidity)
3 cups water
2 tablespoons pickling salt


Will these pickles still be safe to eat? There is a wide range of vinegar:water:salt ratios online, and I'm not sure what is safe.
With that level of salt, I think it was more for flavor rather than curing properties. They'll be safe, but they'll probably taste somewhat flat.