I pickled some vegetables yesterday, but only noticed today that the brine is far too salty. Stupid, I know. Is there anything I can do to save them?

I should think you could drain your vegetables out of the brine, make a fresh brine with better salt balance, or less salt, and then put back in jar(s) and back in the fridge. After all it takes several days for the brine to penetrate well to flavor thoroughly, so they may not be perfect, but they'll still be good.