The only way I have ever had success with this, is by slicing the cukes and placing them in the brine. ( probably could cut them into spears too). Leave out on the counter over night, and should be ok. Can only do it once , because after the brine is exposed to the sliced cukes, it becomes a little more viscous, and diluted. Whole kirbies would take close to a week to get fully pickled. Also, they probably wont maintain the same " crunch" as the original batch.
All this based on my personal experience.
I used the brine from BaTampte half sour, and also from left over brine of home made pickles during the summer