As long as the pickles contain the proper ratio of salt to water there is no problem, though in your case temperature may also be an issue. If your conditions are overly warm, that can foster the growth of molds and spoilage rather than fermentation.

However, I doubt botulism would be an issue. If fermentation is proceding as desired, then the natural formation of lactic acid makes other acids (i.e. vinegar or acetic acid) unnecessary and creates an environment inhospitable to botulism spores.

For full fermentation of kosher-style dills you'd need a 10% solution or 329g of salt per gallon of water (3.785L).

Carol