The first one is from Morton Salt (http://www.mortonsalt.com/recipes/RecipeDetailPF.aspx?RID=193)

The ingredient list is:
3 pounds pickling cucumbers
3/4 cup Morton® Coarse Kosher Salt
2 quarts water
3 cups distilled white vinegar
5 cups water
12 cloves garlic
2 tablespoons whole mixed pickling spice
6 sprigs of fresh dill
6 small hot peppers

*I realized at canning that I didn't have enough peppers, so I used 1/2 of a jalapeno in each jar (the peppers were about 3 inches in size).

The second recipe is from the National Center for Home Food Preservation, so I assumed it would be safe but it called for 1.5 quarts of vinegar, and 2 quarts of water. That doesn't seem to be 50/50 to me...but math was never my strong suite ;) The recipe is here (http://www.uga.edu/nchfp/how/can_06/quick_dill_pickles.html) and the ingredient list was:
1½ qts vinegar (5 percent)
¼ cup sugar
2 quarts water
2 tbsp whole mixed pickling spice
about 3 tbsp whole mustard seed (2 tsp to 1 tsp per pint jar)
about 14 heads of fresh dill (3 heads to 1½ heads per pint jar)
or
4½ tbsp dill seed (1 tbsp to 1½ tsp per pint jar)
1/2 cup salt

I followed all processing times and instructions, but am concerned abut the ratio of the vinegar/water. So...are these recipes safe? Thank you!

Dave