Firstly,, uniodizd salt keeps the rind green.

But most of all, why do you rinse the pickles from the brine????? I have
never heard of that...try lessening the salt if you don't like the taste
but don't rinse the brine off...it protects the pickle from bacteria.
Using unboiled tap water to rinse them off is just puting bacteria back
on the pickle....that's a big no-no.

After soaking in barrels for the alloted time, boil a less salty,
watered down brine with a fresh batch of seasonings and boil jars and
caps and store them...

and, pickles never lasted long in those barrels at the deli....yours at
home will take quite some time for you to consume them all...

http://community.webtv.net/R-J-Q/FIRSTANNUALALLYEAR

http://www.wtv-zone.com/cal555/index.html