Hi, I need some advice regarding mustard pickles. Last Fall I made some mustard pickles with a recipe from a friend. It called for regular table salt instead of pickling/coarse salt. What puzzled me was that my friend told me to cover all the ingredients with the salt, cover and let stand over night but then in the morning drain but do not rinse. She said if I did that there would be no salt to the taste. I want to know if I should just go ahead and rinse the salt after draining anyway and if I switched to pickling salt should I use the same amount I use for the regular salt in the recipe. they were very good but I found that the color faded after a while and also they tasted a bit salty to me.
P.S. I think the color faded because I used regular table salt.
Also, when you use pickling salt do you rinse with water after draining.
I hope this is not too confusing and I would appreciate any help.