Half sour pickles [moved from Manhattan]
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.