If you need the salt to kosher meat then yes, so long as it absorbs all traces of blood from the meat. If you're using a recipe that requires kosher salt, however, it might be best not to - since kosher salt has larger granules than other types of salt, it reacts differently during cooking and so the recipe may taste different once cooked. Coarse sea salt can be used instead.
No, kosher salt (like most other kinds of salt) dissolves more quickly than pretzel salt. But if you haven't got any special pretzel salt, kosher salt is probably your next best option. Don't put it on when the pretzel is sopping wet, but don't wait until it's completely dry either; you want to catch it when there's still enough moisture that the salt will stick, but not so much that it will dissolve.
Picking salt is a very fine grain salt. Salt that is labeled 'kosher salt' is a coarse grain salt. Both salts have the same molecular structure.
If you are not making pickles for kosher dietary law needs. then yes, pickling salt and kosher salt are chemically the same, neither contains iodine.
Yes, you can.
Yes, both are sodium chloride.
They are both sodium chloride.
Yes
Yes.
Acid pickling means pickle the acid.
Technically, there's nothing about a pickle that makes it kosher or not kosher. The name refers to a 'style' or flavor of pickling ... just so much dill and just so much salt. They won't prevent or cure anything. They sure taste good. And if you have no problem with that level of salt, then they won't hurt you. Just like any other dill pickle.
It's a pickle made with garlic and dill
No. Pickles are cucumbers that have been preserved by pickling
For eating in salads, and for pickling to eat as a pickle.
By using small amount of vinegar it preserve pickle.
Microorganisms are not a good thing when it comes to pickling. Generally you want to kill off microorganisms when pickling.
DEPENDS ON BRINE BUT ALWAYS A DILL, NOT KOSHER. IT IS A TINY GHERKIN PICKLE.
I have frequently reused pickle brine in recipes asking for vinegar. It has more interesting flavor than regular vinegar. I have no idea if it can be reused for pickling though.
Yes but the result will be different. The distilled white vinegar does not add any specific flavor but the apple cider vinegar will impart a distinctively "fruity" undertone to whatever you're pickling. The pickling process will succeed but your end result will change.
You will be able to find dill pickle recipes on the internet, you could search websites like amazon. I have seen a few good pickle recipes on amazon and they are easy to follow.
There are about 25 calories in a kosher dill pickle.