Half sour pickles [moved from Manhattan]

[duckie]

I am not a big pickle eater and I need some advice from those of you who are aficionados.

I understand the most quintessentially New York half sours are from the barrel at Guss's Pickles or The Pickle Guys. A pregnant friend I am visiting has a major craving for Guss' version and I'd like to bring her some. If I buy the kind out of a barrel and do not refrigerate them on my 7 hour flight, but then refrigerate them right away at my destination, would they become fully sour pickles? If so, would I do better to buy quarter sour pickles?

I hope this isn't too ignorant of a question for Chowhound.

[small h]

In my experience, it takes a week to ten days for a half sour pickle to become a full sour pickle. Hopefully you won't be on the tarmac for that long, and if you are, pickles will be the least of your worries.

[duckie]

If I am, I'll have something to eat, at least.

Thanks, you two.

[gutsofsteel]

It would take waaaaaaaaaaaay more than a day for half sours to budge. You'll be fine.