Read the directions. These pickles are not processed, so the chances of them going bad are quite elevated.

 Source: Grandma Veit

Ingredients

BRINE

 8 cups cold water

 1 cup pickling salt, (scant)

 2 cups cider vinegar, (4-6%)

TO EACH QUART

Couple sprays of fresh dill

 ½ teaspoon powdered alum

 ½ teaspoon cream of tartar

Method

1. Rinse pickles off (important: DO NOT SOAK IN WATER).

2. Put dill spray in bottom of clean jar and add cucumbers, alum, cream of tartar and another dill spray on top. Then add brine to cover. Put on lid, keep at room temperature for six days, then store in cool dark place. Pickles are ready to use in 8 weeks. Factory secret: never let cucumbers soak in water or they will fill with water and cannot soak up the brine. This is the reason for most failures in pickle making.