replace kosher pickle brine after leak
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.