I made kosher dills for a Christmas gift and they turned out great. The jar tipped in transit and leaked all the brine. Can I refill it? With what?
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.