Pickles no longer covered by brine
I made a batch of Best Bread-and-Butter Pickles from the Complete Book of Small-Batch Preserving. I followed the recipe exactly, except I only used one red pepper and skipped the green pepper the recipe called for.
Before BWB processing, the brine covered the vegetables; after processing, some cuke slices are sticking out of the brine, which has gone down by about an inch in the pint jars. The jars sealed successfully.
Did I overpack and then cause siphoning during processing?
What is a good guideline to follow for filling pickle jars to avoid this?
I think they're still safe since they sealed but would like to be sure I'm not misunderstanding comments about this that I found on other threads. Thanks for your help.
Here's the ingredients in the recipe I used:
Best Bread-and-Butter Pickles
4 lb small pickling cucumbers (sliced about 3/16 inch)
4 small onions, thinly sliced
1 sweet green pepper (I didn't add this)
I sweet red pepper, cut in thin strips
2 TB pickling salt
4 cups cider vinegar
3 cups granulated sugar
2 tbsp mustard seeds
1 tsp celery seeds
1/2 tsp tumeric
1/4 tsp ground cloves