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.