I actually have a batch of kosher dills going right now as well, about a week and a half in. Tasting it a few days ago, mine was also a bit salty and half-sour. It has been my experience that the saltiness does diminish as the sourness grows, or at least isn't as noticeable. However, I would accept that it might be a little saltier than store-bought pickles. I would definitely suggest keeping it going for another week or two.
Unless it was much too salty, I would not dilute it as Ed suggested. It has been my experience that when doing that (with sauerkraut), it promoted scum and mold on the top. That isn't a real problem, since you can safely skim it off, but it is a pain, and a little gross.
When making sauerkraut, I even got in the habit of pouring a glug or two or vinegar in after the brine gets going. I found it made the surface need much less skimming. I didn't do that for these cucumber pickles, and they need skimming every couple of days (white film, little spots of mold on top, nothing abnormal). If you do dilute it as Ed suggested, I would add some vinegar as well, not too much, but some.