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Canning pickles - a question about water temp

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I canned a whole bunch of fresh-pack dill pickles. The water in the canner was boiling but the "brine" was just hot. The water in the canner never returned to boiling after I put the jars in even though I kept them in for the 15 minutes. Would you re-process or will they be okay? I think my error was that the "brine" wasn't boiling too so it lowered the temp in the water bath too much to return to a boil in that amount of time. I made lots so I hate to think it's all wasted.

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