Fizzy Cucumber Ferment question

So I have my first garden with an abundance of cukes so I fermented them with sea salt fresh dill and coriander seeds.  
We are not sure if we succeeded.  O e was SO SALTY. Then next jar- still living after consuming some that have a bit of an odd edge in taste.   Just opened another jar…and it fizzed and bubbled upon opening.
To my nose it smells like pickle brine garlic dill and coriander.  

But safe to eat?  Tx Permies.

I'd say compost/jettison/etc, sorry.

fizz is bad.  off taste is bad, but fizz is worse, I would say. You've got yeast making gas in there. More salt would help kill off that yeast.
It's happened to me many a time, for some reason when I make pickles in hotter weather it's more common.

Many lactic acid bacteria produce CO2 and typical home fermenters rely on this metabolic phenomenon to fill the headspace between their produce and whatever airlock is in use. Some kinds of lacto-vegetables are specifically better if they're fizzy. It's almost impossible to screw up your pickles unless you see actual mold. Do you know what fermented pickles are supposed to taste like or is this your first experience? I've encountered several people who thought the natural funk of their first ferment was a sign of spoilage.

Christopher, you remind me of a good point.
OP said fizz, and I'm thinking of my fizzy pickles-- which were soft and goopy. if they're still crunchy, then it might be a different story. Whenever I get a fizzy jar, though they're squishy and that's compost city for me. Fermented beets might be another story, but my cucumber pickles tend to be nasty if there's gas in there.

I adore fizzy Napa cabbage. I can’t recall if I’ve had fizzy cukes, but I agree mushy cukes is gross!

Also, above, when I said it was hard to screw up pickles, I just meant to make them dangerous…it’s easy to make them unappealing.

This confused me to since recently someone shared their fizzy ginger.

I asked and found these good answers:

These gases are often visible as bubbles throughout the jar after a few days at room temperature and are a good sign.

https://culturesforhealth.com/blogs/learn/natural-fermentation-how-to-know-fermented-vegetables-ready-cold-storage

https://www.thekitchn.com/how-to-make-fizzy-fermented-salsa-230684

My guess would be as long as the pickles taste and smell good they are okay.  Like Tereza said if they are soft and goopy they might not be enjoyable.

Thanks for each of your comments on my Fizzy Cuke experience.  We are still alive and ate most of them.  I have fermented products but this is our first venture into growing and making our own.  I appreciate some of the extra details in the responses.  Onto another growing season this Spring!