Anyone made naturally fermented Pickles like "Bubbies"?

My mom made some in September. First time in decades. She had them in a clean mayo jar with the lid just sitting on top, not screwed on. She told us to leave them be on the countertop for a week, then try one. If it seemed "done enough" screw on the lid and store in fridge. If not quite ready, let them sit another couple of days with lid unscrewed. They were crispy and good, mild.

Crunchy natural pickles

Fresh picked cucs or as fresh as you can get
Scrub them clean
Stuff the bottom of quart size jar with cucs standing vertical
2 gloves of garlic...smashed
2 bay leaves
tablespoon of pickling spices (cloves, coriander, allspice, pepper, mustard seeds)
Then pack jar full of more cucs and some dill of top

Fill jar with salt brine (1 quart of filtered water with 6 tbls of salt until it dissolves---good for 3 batches)

Put lid on and give it a good shake.
Place in a cool dark place for 2 weeks making sure to burp the jar after 7 days (pop lid off---let the gases out--then reseal)
After 2 weeks water will be cloudy..ready to sample a pickle
They should be crunchy, kinda sour and a bit 'fizzy'