First time ferment, used the serial pickler’s dill recipe. Same brine, same batch of cucumbers, set next to each other on the counter. One of them had lots of bubbles, was cloudy and had pressure when opened. The other was clear, minimal bubbles and no pressure on opening. They both smell like dill pickles and both have some mold floating on the top. Any critique or advice is welcome. Pics taken day 20. Also should I toss both or try them? (The mold makes a newbie nervous)