Did you know that 'kosher dills' aren't necessarily Kosher?
Dill Pickles: This is by far the most popular variety of pickles, universally revered and enjoyed across the country. There are a few distinctions within this category:
Genuine Dills are "processed", and dill weed is added to the tanks during the last stage of fermentation. Their flavor is more concentrated and sour than other dill pickles.
Kosher Dills are made the same way, but generous doses of garlic are added to the brine at the end. Just because they're called "kosher dills" doesn't mean they are produced according to Kosher law - you have to check the label to see if Rabbinical supervision certified that particular brand Kosher. Though inextricably linked to a Kosher tradition in New York, "kosher dill" now refers to a flavor profile.
Overnight Dills are fresh cucumbers that sit in a brine in the refrigerator for a few days. Bright green and crunchy, they taste fresher and less acidic.
http://www.nyfoodmuseum.org/_pkwhat.htm
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