Kosher foods are those that do not violate Jewish dietary law. The law is complicated, and not all authorities agree on exactly what is kosher and what isn't. A kosher food will generally have on it somewhere a trademarked symbol belonging to a rabbinical supervising organization. This means the product has been investigated by someone belonging to that organization who is very familiar with Jewish dietary law, and has found that not only the ingredients but the process used does not violate any of the principles of that law as interpreted by that particular organization. Some organizations are stricter than others, but most of them make their guidelines for specific foods available so people know exactly what a kosher certification from that organization really means.
The question might arise: what might there be in a dill pickle that could possibly violate the dietary law to make some dills "Kosher Dills" and others just "Dill pickles"? The answer is that so-called "Kosher Dills" are not necessarily actually kosher in the sense of being made under rabbinical supervision, but that they're the traditional style (with lots of garlic and dill) that would typically be served in a New York kosher deli. The label usually actually reads "Kosher style Dill" with the word style written very small.
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There is no dispute as to what is or isn't kosher. The only potential issue is that some people follow more strict standards. For example, cow milk in North America is considered kosher, however, some people will only drink milk that is 'chalav yisrael'. Chalav yisrael is a certification given to milk where the whole process of production is supervised by a 'mashgiach' (an orthodox observant Jew who is an expert on the laws of kashrut). A mashgiach can be a rabbi but that is not required. One of the only ingredients that could render a pickle not kosher is the type of vinegar used if a vinegar brine is used.
Kosher pickles are typically savory, not sweet.
Kosher dill pickles are typically sour, not sweet.
Non-kosher pickles usually have the same ingredients that kosher pickles do only they're not made under kosher supervision and the ingredients used (vinegar mainly) might not be kosher.
Kosher pickles are made using a specific traditional Jewish method of pickling, while dill pickles are pickled with dill and garlic for flavor.
Everything that grows from the ground is kosher. Concerning the pickles only, there's nothing in a pickle that makes it non-kosher, as long as it doesn't come in contact with other ingredients, or machinery, used in non-kosher products. But just like anything else on the supermarket shelf, one has to check to make sure. Kosher pickles should be kosher. To confirm this, you would need to check the labeling for a recognized hechsher (kosher certification symbol). The US, and most other countries with food labeling laws, doesn't allow any reference to being kosher unless the product is certified kosher. Pickles that are labeled "kosher style", are most likely not kosher. Items that could render pickles not kosher are primarily non-kosher spices and non- kosher vinegar.
Yes
They are made according to Jewish law and custom, and in cleanrd facilities(never touching what un kosher food has touched)
Kosher dill pickles are made with a specific brine that includes garlic and dill, while Polish dill pickles are typically made with a brine that includes more spices like mustard seeds and coriander. Kosher dill pickles are prepared in accordance with Jewish dietary laws, while Polish dill pickles are made using traditional Polish methods. In terms of taste, kosher dill pickles are known for their garlicky and tangy flavor, while Polish dill pickles have a more complex and spicier taste profile.
Kosher in pickles means the brine contains garlic and pickling spices.
Polish dill pickles are typically more sour and tangy compared to kosher dill pickles, which are known for their garlicky and slightly sweet flavor. In terms of preparation, Polish dill pickles are often fermented in a brine solution with additional spices like mustard seeds and allspice, while kosher dill pickles are made using a simpler brine with garlic and dill.
Yes.
Yes, both are sodium chloride.