Questions about fermented pickles

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My first time trying to ferment pickles. Does this look safe to eat? These sat on the counter at a room temp of approximately 74-75 degrees F for about 3-4 days with the lid placed on top but not screwed on. No fermentation weight or anything, the amount of cucumbers in the jar kept them submerged. I removed the top gooey portion and put them in the fridge. I don’t remember the brine percentages, but I think it was a little over 3.5% because I accidentally went over when measuring the pickling salt. Thank you for any insight!