Is this ok?

Not really. The general guideline is that jars go into the canner HOT so you only fill enough jars for for the canner load. The rest of the food remains warm in the pot until you are ready to reheat it and then fill the rest of the jars.

This is a little less of a safety issue with pickled foods than with other things because of the acidity of them from all the vinegar. But even then the jars have cooled on the counter so it would take longer processing times to bring them back up to full heat level. So "technically" your last two jars were under-processed. I'm not saying they are unsafe just that you need to correct the way you do it in the future.

I assume you used an approved recipe for making this so it has plenty of vinegar?

Dave

Is your canning pot deep enough to stack the jars ? If so, then that is what the rest of us do.
Could you have a second pot on to can more if your pot is not deep enough ?
Other than that, the next best thing would be to not fill them all with the boiling liquid and cap them up. You could fill the raw ingredients, but not add the brine. Bring it to a boil and then seal and process once the others are done.
Or, put the filled jars in a pan of water in the oven to keep them hot until you can process them.
I just went back and read that it was a hot packed food, not a raw pack food. Raw pack was not an option for this recipe ?

Isn't hot pack kind of unusual for this sort of pickle? I also am interested in knowing which recipe you were using.

Carol