# What is so kosher about a kosher dill pickle?

**URL:** <https://boards.straightdope.com/t/what-is-so-kosher-about-a-kosher-dill-pickle/348306>\
**Category:** Factual Questions\
**Created:** [March 14, 2006, 1:26pm UTC](https://boards.straightdope.com/t/what-is-so-kosher-about-a-kosher-dill-pickle/348306 "2006-03-14T13:26:20Z")\
**Posts on this page:** 3\
**Page:** 2

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**Author:** ![mks57](https://avatars.discourse-cdn.com/v4/letter/m/b9bd4f/32.png) [@mks57](https://boards.straightdope.com/u/mks57)\
**Post date:** [March 15, 2006, 4:29pm UTC](https://boards.straightdope.com/t/what-is-so-kosher-about-a-kosher-dill-pickle/348306/21 "2006-03-15T16:29:27Z")

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> [@VunderBob](#):
>
> I’ve made dill pickles at home, which consisted of cucumbers, vinegar, dill, garlic, and salt. Nothing in that list would violate the kosher designation to my meager knowledge, and therefore is/was the root of my befuddlement.

Of the items on your list, vinegar is the potential non-kosher ingredient. Vinegar made from non-kosher wine is not kosher.

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**Author:** ![Anne\_Neville](https://avatars.discourse-cdn.com/v4/letter/a/b9e5f3/32.png) [@Anne\_Neville](https://boards.straightdope.com/u/Anne_Neville)\
**Post date:** [March 15, 2006, 5:37pm UTC](https://boards.straightdope.com/t/what-is-so-kosher-about-a-kosher-dill-pickle/348306/22 "2006-03-15T17:37:23Z")

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> [@Bricker](#):
>
> No oysters.
> 
> Of the things that are in the waters, anything that has both fins and scales in kosher. See Lev. 11:9 and Deut. 14:9. No lobsters, shrimp, clams, mollusks, octopus, squid, or crabs. In general, if it’s an ordinary fish – tuna, bass, halibut, carp, salmon, herring, even minnows – it’s fine.

But no catfish, shark, or swordfish. Those are the non-kosher fish I see most often. They don’t have proper scales, so they’re not kosher (though some rabbis disagree on swordfish).

Fish may be cooked or served with milk or other dairy products, but meat and poultry can’t (though eggs can be mixed with dairy). You can’t use the same utensils with meat products and dairy products.

There are various procedures for making pots, cooking utensils, and appliances kosher, although some things (notably china or earthenware) can’t be made kosher again once it comes in contact with non-kosher food. The procedure for making an item that has been used with meat OK for use with dairy is the same as it is for making a non-kosher item kosher.

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**Author:** ![Excalibre](https://avatars.discourse-cdn.com/v4/letter/e/898d66/32.png) [@Excalibre](https://boards.straightdope.com/u/Excalibre)\
**Post date:** [March 16, 2006, 7:32am UTC](https://boards.straightdope.com/t/what-is-so-kosher-about-a-kosher-dill-pickle/348306/23 "2006-03-16T07:32:19Z")

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> [@VunderBob](#):
>
> :dubious:
> 
> What’s the point? I’m not Jewish, and I’m not claiming my homemades are kosher. I was asking about commercial products…

What do you mean by this? If the factory’s equipment is not ritually clean, the food produced on it isn’t kosher. It’s not that confusing.

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