Pickels with garlic

Hi 👋 new to canning and we know little to nothing, would love some advice and personal experience. Im sure this question gets asked a lot haha.

We followed this recipe online to can some pickles: https://www.thekitchn.com/how-to-make-dill-pickles-cooking-lessons-from-the-kitchn-193350

I canned them on 1/22 this year and just now opened them (2/24). They smelled and tasted great (heavy garlic tast), but I just checked the recipe again and it said they are good for up to 3 weeks. When I opened the jar there was a pop that told me the jar was sealed and I could see the pickles relax a bit in the jar. I followed the recipe exactly but instead of using two jars I used one. All the pickles were submerged in the brine other then the smallest tip from one that stuck up.

I wasn't sure if that 3 week time frame is after opening them or in total on the fridge. TLDR for the recipe, put everything in the bottom of the jar, pour the boiling brine over top and then seal.

Should I be worried about eating them? Botulism (because of garlic) or other contamination? Would love to hear from people who have extensive experience or have tried this method before, thanks!!