It's been three days since I started the fermented pickles so I checked them today.
There was a bit of a bloom on the surface of the water, I skinned that off with a spoon. The two spots of mold I thought I saw turned out to be two errant peppercorns that had escaped from beneath the pickles, nothing to worry about.
I took one pickle out and cut the end off to give it a taste. I've never had a fermented pickle so I need to be careful about judging these against the supermarket style I'm familiar with.
Verdict: they're a little salty, very crunchy, taste great and are very much on the way to being a true pickle. I think this is going to be another winner!