So, after I picked my cukes this late summer, I put them in large jars
with salt water as per the Ball Blue Book (maybe a bit more salt than
they indicated) and added some vinegar. I then stored them in my
basement (about 60 degrees down there), and removed the mold that
formed on top and kept the jars topped off with vinegar, as well as
adding more salt over time.

When the mold stopped forming, I didn't do much else (except keep the
liquid level high with vinegar). They have been in these brining jars
for almost 4 months.

Is it still possible for me to de-salt them and make pickles, or are
they pretty much ruined?

Thanks,

Mike