Can refrigerator pickles be processed

You have two choices for those jars that did not vacuum seal:

1. Treat them as refrigerator pickles, and eat them in the next several weeks.
2. Within 24 hours of the first processing, process them again completely (using clean, new lids and having cleaned the jar mouths)

It sounds reasonable: the large quantity of vinegar will acidify the pickles, preventing the growth of botulism.

The processing step is mostly to seal the jars; the vinegar is the real preservation agent.

Still, I would feel better if The Kitchn had cited the source of the recipe, as you only want to use recipes that come from a trusted and qualified source.