In the past 3 days we've canned multiple batches of bread-and-butter pickles. We started by using a standard recipe with the correct vinegar acidity, etc.

After the first batch (tripling the recipe), we had about a gallon of leftover pickling liquid.

Rather than pour it down the drain, we refrigerated it in a clean jar and used it for the next batches. We naturally drained off the brine each time, as per recipe, but I worry we may have diluted the vinegar.

I realize a home ph tester is not trustworthy, but for what it's worth the ph is the liquid is 4.

Have we increased the risk of botulism?