Bubbies Baby Kosher Dill Pickles are made the same way as her famous Dills, they're just a bit smaller and the perfect size for a quick snack or a party tray. Don't let their size fool you, these little babies are BIG DILL! Find them in the refrigerated section.

The main difference you'll find between a regular dill and a kosher dill is the presence of garlic. Typically, dill pickles that don't use garlic aren't considered kosher dill pickles. That's more of a traditional thing, however, and not a religious dietary restriction.

Nor does it have anything to do with dietary guidelines for how they're made in accordance with Jewish law. Kosher dills are pickles made in the old-school New York style that calls for a salt brine with copious amounts of dill and garlic. So yes, kosher dill simply refers to a dill pickle that has garlic in the brine.

While one small Kosher dill does contain a number of vitamins and minerals the amounts are minute. The pickle does supply 16 mg of calcium, which help build bone density, 34 mg of potassium, 4 mg of phosphorus, 3 mg of magnesium and trace amounts of iron, zinc copper and manganese.

Baby Dill: This petite Dill is used for seasoning rather than pickling. It boasts a milder anise-parsley-celery flavor than mature dill. Baby dill enhances cream dips, salads and fish. It can also serve as a garnish.

Ingredients. Cucumbers, Water, Vinegar, Sea Salt, Calcium Chloride, 0.1% Sodium Benzoate (Preservative), Natural Flavors, Polysorbate 80, Potassium Metabisulfite (Preservative), and Yellow 5.

They're healthy, tasty and unique because they were produced by home-grown Polish bacteria. Here is a panorama of things Poles pickle: from gherkins through fermented-flour soup, all the way to pickled saffron milk-cap mushrooms.

According to Wikipedia, “A “kosher” dill pickle is not necessarily kosher in the sense that it has been prepared in accordance with Jewish dietary law. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with generous addition of garlic and dill to a natural salt brine.”

Baby Dill: This petite Dill is used for seasoning rather than pickling. It boasts a milder anise-parsley-celery flavor than mature dill. Baby dill enhances cream dips, salads and fish. It can also serve as a garnish.

According to Wikipedia, “A “kosher” dill pickle is not necessarily kosher in the sense that it has been prepared in accordance with Jewish dietary law. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with generous addition of garlic and dill to a natural salt brine.”

Pickles have some health benefits, such as being a low-calorie, low-fat source of fiber, vitamins A and K, and immune-boosting vitamin C. Fermented pickles are also a good source of probiotics, which are important for gut health.

Gherkins (sometimes called baby pickles) are small, bumpy cucumbers that are mainly used for pickling. Since they're so tiny, gherkins are usually jarred whole.

Cucumbers, Water, White Vinegar, Salt, Spices (Mustard) And Seasonings, Calcium Chloride, Polysorbate 80, Tartrazine.

Baby Dill: This petite Dill is used for seasoning rather than pickling. It boasts a milder anise-parsley-celery flavor than mature dill. Baby dill enhances cream dips, salads and fish. It can also serve as a garnish.

Pickles are an essential component of Polish cuisine, and the main source of its characteristically sharp taste.

As early as the seventeenth century, Polish herbalists noted that dill was useful both as a digestive aid and flavoring. The leaves were used with meats, soups, and vegetables; the seeds were added to cabbage and to sausages.