Great question — answering as the UphillTech team:
For fermented pickles, I suggest using a salty brine similar to the one you started with. If you are really lucky, enough lactobacillae are present to recreate a pickling brine, otherwise a 5% salt solution should help keeping the cucumbers for a bit longer. Instruct the recipients to use the pickles rather quickly, I'd guestimate a week in the refrigerator should be ok.
Full answer by Stephie: https://cooking.stackexchange.com/a/64753 (CC BY-SA 3.0).
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