That amount of time seems short for a fermented pickle unless you are making a small batch  and fermenting at a high temperature.  Recommendation for most fermented dill pickles is 5-6 weeks.  There are several ways to tell if fermentation is complete.  Usually a good cured cucumber will be firm, crisp, have a translucent olive green color and when cut open does not have white spots.  Other method is to tap on the side of the fermenting container and see if there are still bubbles that rise to the surface.  You can also purchase litmus paper at a pharmacy and test the pH to see if it is 4.0 or below. 

Once the pickles are fermented they can be canned or stored in a cool place and checked often to make sure no mold forms or the pickles become slimy. 

You can refer to the following publication for methods of processing fermented pickles.  https://extension.oregonstate.edu/catalog/pnw-355-pickling-vegetables

Hope that helps. If you have other questions you might like to call the OSU Extension Food Preservation/ Safety Helpline. Certified Master Food Preservers are available to personally answer your questions M-F from 9 am-4pm. The number is <personal data hidden>.

Thanks for using Ask Extension

Nellie Oehler