I doubt that one or two cherry peppers is significant. The cucumbers are also low pH and the brine should be sufficiently acid for both veggies. In future you might consider using dried red peppers which add heat and color with no risk whatsoever.

The green tomato isn't an issue.

It's unnecessary to buy water, even if your water is hard. The document below on pickling has information on softening your own water.

Tap water is fine, bottled spring water is fine (though expensive). The cloudiness is probably a result of residual minerals in the water (or using table salt) but it's not a safety issue.

So from my perspective you're fine. Enjoy your pickles.

Carol

Here is a link that might be useful: How to Soften Your Water

Agree with Carol. In the future stick with using dried additives rather than fresh ones - especially with low-acid foods. The package mixes for pickles all contain citric acid so their pH level of protection is quite good.

And the water - as Carol said it is easy to make your own softer water but I've canned everything with hard well water for years with no problems. It isn't a safety issue just an appearance one.

In the canner or PC all you do is add a couple of tablespoons of vinegar to the water so there is no lime build-up on the jars or the canner.

Dave

Thank you Carol and Dave for the suggestions. The water thing bothered me a lot, but I remember my mother canning with sulfur water....maybe thats why our pickles were always gray and soggy....I have cleaned the pot after canning and wiped down the jars with a bit of vinegar and water. Never thought of adding it to the pot.
I appreciate your reaching out to help me.