I've always found that with recipes, you must read first and make sure you have everything required, and understand everything. I can't tell you how many times I would be half through and realize I was missing an ingredient or the right sized lids or vinegar or something.

Sometimes it takes up to 24 hours for jars to 'ping', so it depends on what you're processing. Mushiness is a possibility, but if that happens, take those pickles, chop them up with some onions and garlic and peppers and make yourself some relish, Easy peasy, and no waste! Otherwise, if the processing time for your pickle recipe was ten minutes, you should be okay.

Every canning experience teaches something. Just make sure that you only 'finger tighten' lids and rings, no matter of you are water boiling or pressure canning.