You can always open the jars, dump the brine, rinse the vegetables and do it again with the correct salt.
Be sure to reprocess using good canning procedure.
Here's some info for you:
Don't use iodized salt or table salt as a pickling ingredient. Anti-caking ingredients in both of those salts will make your brine cloudy, and iodine in iodized salt will discolour the items you are pickling, and when pickling fish, iodized salt may give the fish a bitter flavour.
You need to use a pure salt: pickling salt, kosher salt or dairy salt.
Don't alter the amount of salt in recipes -- it's there for a reason, which is health safety, and as a side point, too little salt may cause the item you are pickling to go soft and slimy.
Don't even think about using imitation salt substitutes. They are meant to fool your taste-buds, but they will not fool deadly bacteria.
There are now food safety expert certified recipes for low sodium pickling methods. These recipes preserve both the safety aspect of the food product, along with the satisfying crunch.
Note to North Americans: when swapping one (acceptable) salt for another, it's best done by weight, because salts have different grain sizes, which can lead to cup measurements being off.