Pickling help please

[Small pumpkin]

I've got 3 jars of cucumber pickle I made last week. Now I've come to label them, I notice I didn't put enough of the pickling liquor in with them. It's about an inch short in all of them. I did save the pickling liquor because there was quite a lot left ( I now know why ) and thought it would make a good base for a vinaigrette.
What would you do? Add pickling liquor cold, which would mean the jar seal being permanently broken. Or re heat the pickling liquor before adding in the hopes that would be enough to re seal the jars.

Help please.
I really don't know what to do for the best.

[Earthgirl Jen]

Are you intending on keeping them long term SP? Sorry not a pickling pro, although they sound scrumptious . My inexperienced instinct says your could repeat the whole 'hot liquor' pickling process although they won't be a crunchy? x

[SarrissUK]

My guess is that the pickling liquid has soaked into the cucumbers. There's a little room in the huge jar I pickled last week too.
Does the pickling liquid HAVE to be boiling hot when it goes in? I didn't realise that - the one I jarred last week was kind of more like in between lukewarm and actually boiling.

[Small pumpkin]

Does the pickling liquid HAVE to be boiling hot when it goes in? I didn't realise that - the one I jarred last week was kind of more like in between lukewarm and actually boiling.

The recipe I used had the liquor boiling. Even had to cook the cucumber in it for a couple of minutes first. Which I always find a little disturbing! It's my second year making it. I don't remember the liquid disappearing last year. Apparently it's very nice according to the other half. I don't eat it, it doesn't do it for me. Then I don't eat any of the chutneys or pickles I make apart from cowboy candy.

[Scarlet]

I think as its only 3 jars and it's a pickle not a jam/curd I would break the seal and just top up with the reserved cold.