what's the difference between kosher dill pickles and dill pickles?

Question

I've never known what kosher means

Answer 1

In general, "kosher" means that the production is overseen by a rabbi and meets Jewish dietary laws.
However, in the case of pickles, "kosher" means that is has garlic in the brine (pickle juice) -- the usage comes from the facts that kosher salt in the brining process, and that the garlic-flavored cucumbers were served at a number of kosher delicatessans. Which, if you think about it, would mean that the original "kosher" dills are in fact kosher. According to Rabbi Mendel (site below, Ctrl+F for "kosher dill pickles"), "Kosher dill" is a flavor, so check for a rabbinical seal if you're looking for a kosher kosher.

Answer 2

Kosher Dill

Answer 3

Kosher Pickles

Answer 4

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RE:
what's the difference between kosher dill pickles and dill pickles?
I've never known what kosher means

Answer 5

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With Kosher Dill Pickles, garlic was added to the brine that the pickles sit in.

Answer 6

It's the pickling process Plus Kosher means it mus be blessed by a Rabi

Answer 7

Kosher reallly mens that it is blessed by Jewish standards. What it means in cooking is salt. Plenty of salt. Koser dills have not been packaged with heat. Other dill pickles are. Koser dills are crispier than dill pickles.

Answer 8

Kashrut is the body of Jewish law dealing with what foods we can and cannot eat and how those foods must be prepared and eaten. "Kashrut" comes from the Hebrew root Kaf-Shin-Resh, meaning fit, proper or correct. It is the same root as the more commonly known word "kosher," which describes food that meets these standards. The word "kosher" can also be used, and often is used, to describe ritual objects that are made in accordance with Jewish law and are fit for ritual use.

Contrary to popular misconception, rabbis or other religious officials do not "bless" food to make it kosher. There are blessings that observant Jews recite over food before eating it, but these blessings have nothing to do with making the food kosher. Food can be kosher without a rabbi or priest ever becoming involved with it: the vegetables from your garden are undoubtedly kosher (as long as they don't have any bugs, which are not kosher!). However, in our modern world of processed foods, it is difficult to know what ingredients are in your food and how they were processed, so it is helpful to have a rabbi examine the food and its processing and assure kosher consumers that the food is kosher. This certification process is discussed below.

There is no such thing as "kosher-style" food. Kosher is not a style of cooking. Chinese food can be kosher if it is prepared in accordance with Jewish law, and there are many fine kosher Chinese restaurants in Philadelphia and New York. Traditional Ashkenazic Jewish foods like knishes, bagels, blintzes, and matzah ball soup can all be non-kosher if not prepared in accordance with Jewish law. When a restaurant calls itself "kosher-style," it usually means that the restaurant serves these traditional Jewish foods, and it almost invariably means that the food is not actually kosher.

Food that is not kosher is commonly referred to as treyf (lit. torn, from the commandment not to eat animals that have been torn by other animals).

Answer 9

Kosher today means that a Kosher certification company has inspected the production process from start to finish. They check every vat, oven, conveyor belt, container and piece of packaging machinery to really make sure that nothing non-kosher gets in your food.

Answer 10

Anything Kosher is made following strict requirements of the Jewish faith and then blessed by a Rabbi. The Jewish faith has strict rules about the cleanliness of food. These rules start at the very origin of the food. For example strict Jews can't eat pork because a pig is a dirty animal.