<P> Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with a variety of spices . Among those traditionally used in many recipes are garlic, horseradish, whole dill stems with umbels and green seeds, white mustard seeds, grape, oak, cherry, blackcurrant and bay laurel leaves, dried allspice fruits, and--most importantly--salt . The container is then filled with cooled, boiled water and kept under a non-airtight cover (often cloth tied on with string or a rubber band) for several weeks, depending on taste and external temperature . Traditionally stones, also sterilized by boiling, are placed on top of the cucumbers to keep them under the water . The more salt is added the more sour the cucumbers become . </P> <P> Since they are produced without vinegar, a film of bacteria forms on the top, but this does not indicate they have spoiled, and the film is simply removed . They do not, however, keep as long as cucumbers pickled with vinegar, and usually must be refrigerated . Some commercial manufacturers add vinegar as a preservative . </P> <P> 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 . </P> <P> In New York terminology, a "full - sour" kosher dill is one that has fully fermented, while a "half - sour", given a shorter stay in the brine, is still crisp and bright green . Elsewhere, these pickles may sometimes be termed "old" and "new" dills . </P>

What's the difference between kosher and dill pickles
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