Pickling Anxiety

Hi all, I suffer from some pretty severe bouts of anxiety and I love pickles.

I love cooking recipes from cookbooks, and saw this recipe for sweet pickles that I wanted to try. I gave it a shot, followed all of the instructions except for letting the vinegar mixture cool at the end (I poured it in hot), and did a water bath for canning them. Fast forward three weeks: the pickles have sat on a shelf in a dark, cool pantry for three weeks. The lid is still sealed shut (and a pain to pry off with a butter knife) and the pickles are delicious. I put them in the fridge after eating some, and then the anxiety sets in and I start to worry about botulism after reading a story about it unrelated to my pickles. Googling too much is a dark spiral that tends to lead to the worst case scenario, so I wanted to ask the community here how much of my energy to spend being anxious about the pickles I made. Thanks for reading, and hopefully my next batch of pickles comes with less worry!