Isn’t it quite hard to resist dill pickles while enjoying your meal?
You can have these as appetizers, snacks, or components for various sandwiches.
But did you know that there are various types of pickled dill?
This includes polish and kosher dill.
If you think these two are the same thing, you are very wrong.
In this comparison, we will give you insight into their differences.
Despite their similar appearances, they won’t taste the same.
Also, their ingredients are different.
So read on to get all the details.
What is Polish Dill?
As the name suggests, Polish dill originated in Poland.
In its native land, this pickled dill is known as Ogorki Kiszone.
This is considered one of the fastest pickles to ferment.
Polish dill is considered similar to kosher dill, as kosher salt is a primary ingredient in making the former.
One of the most extraordinary things about Polish dill is its crunchiness.
Also, adding vinegar to the recipe prepares the pickled cucumbers for consumption in only a couple of days.
One of the secrets behind this recipe’s success is using small cucumbers that have noticeably prickly skins.
Polish dill came to light during the mid-and late-1900s.
This pickled cucumber recipe came to the U.S. with Polish immigrants and spread across New York and the rest of the states.
Adding more spices and various seasoning items gives this pickled dill recipe a distinct flavor.
You will generally find different types of peppers in the recipe.
Also, mustard seed is often integrated into the recipe along with the original dill and brine.
What is Kosher Dill?
When you hear the word “kosher,” you will ultimately think of a Jewish way of cooking.
But when it comes to kosher dill, you are just using kosher salt.
Aside from the salt, you will add more garlic.
So, authentic kosher dill won’t have a spicy flavor.
Kosher dill comes in two different types: full and half sours.
As the name suggests, full sour dills are fully fermented dills, while half sour dills are partially fermented.
Making fully sour kosher dills requires leaving the cucumbers in brine for nearly two months.
Half sours are only fermented for 2 to 3 weeks.
This diversity has led to variety in the same product.
You will see the light and dark green kosher dills in the market.
The lighter color indicates that the pickles are half sour, while the darker color indicates that they are fully sour.
What are the Differences between Polish Dill and Kosher Dill?
Both Polish and kosher dill are ways of making pickled cucumbers with dill herbs.
They have similar ingredients, but some noticeable differences distinguish each method.
Both recipes came from Polish and Jewish immigrants to the U.S., particularly New York.
Both recipes have been passed down for generations.
Polish dill and kosher dill recipes both originated in Eastern Europe.
However, Polish dill recipes originated in Poland.
Kosher dill came with Jewish immigrants from Eastern Europe, mainly from Russia.
This is one of the significant distinctions between Polish and kosher dills.
Both of them contain kosher salt.
But there are some tweaks to the ingredient.
The former must have spices to give it its distinct flavor.
A Polish dill pickle can include garlic, but it is not the main ingredient in this recipe.
Kosher dill, on the other hand, must contain garlic.
Additionally, it won’t have any spice.
3. Preparation method
Despite the similar brine, there is a slight difference in preparing Polish dill and kosher dill.
For instance, both contain white vinegar.
However, authentic kosher dill tends to have less vinegar than Polish dill.
This is due to kosher’s commitment to natural cooking ingredients.
On the other hand, Polish dill has a high content of vinegar.
Another critical difference in the recipes for both Polish and Kosher dill is boiling the prickly cucumbers before brining.
Authentic kosher dill contains cooked cucumbers, but the boiling process lasts 2 minutes.
On the other hand, Polish dill is free of any boiling process; instead of boiling, adding extra vinegar speeds up the fermentation process.
5. Fermentation duration
Fermentation duration is a significant difference when comparing Polish and kosher dills.
The former takes between 2 and 3 days to be ready for consumption.
Kosher dill, on the other hand, takes a lot longer.
Both of its versions take weeks to be ready.
Full sours need up to two months; half sours need half of this duration.
Their ingredients determine the flavor of both pickles and dills.
While they are pickled, you will notice some tanginess and a touch of garlic in kosher dill.
Polish dill has a noticeable spicy taste due to the presence of a mix of peppers.
Also, the additional seasoning that contains coriander and mustard seed improves the overall flavor.
Generally, both types of pickle dills are green but do not have the same shade.
Polish dill is very light green, and it does not remain fermented for long.
Kosher dill, however, gets darker as it remains fermented for longer.
Full sours are dark green, but the half sours are brighter.
Genuine kosher dill is crunchier and crisper when compared to polish dill.
The latter tends to feel a bit chewy.
Both types of pickle dill can add a unique flavor to each dish.
Polish dill is usually used to increase the spicy tone of a dish, while kosher dill increases the tangy taste.
Polish Dill vs. Kosher Dill: are they the same?
No, Polish dill and kosher dill are not the same types of pickled dill.
They both contain similar components, but they are fermented differently.
Also, they contain different levels of vinegar.
Besides the fact that Polish dill contains more ingredients and has a spicier flavor, Kosher dill contains more garlic and a tangy tone.
Both kinds of dill pickles came with immigrants from Eastern Europe.
Both contain kosher salt and prickly cucumbers, but polish dill is quicker in developing its flavor.
Generally, both of them are great as sides, snacks, or sandwich add-ons.
Choosing either of them depends on your flavor preferences.