I made my first batch of fermented dill pickles last week and have been enjoying them immensely.
Last night I needed to move the remaining pickles from the gallon jar quart size jars to free up the gallon jar for a new batch (have a lot of fresh cucumbers coming in from the garden).
Here's the twist: in my haste to get to the new pickle batch I accidentally discarded almost all of the brine before realizing I'd forgotten to pour it into the new containers. I had a little bit of brine left and used that, but then had to supplement with new brine.
Is replacing most of the brine like this safe? How does it affect the acidity content -- obviously the pickles are sour now, but will the ph rise as the solution equalizes? Should I wait for more fermentation to occur?