What makes the kosher salt kosher?

Kosher salt is called that because it helps makes meat kosher. I don't think that it is particularly kosher itself and it can be bought in the same aisle you buy regular salt. It usually comes in a big square box and it's coarse. People prefer to cook with it because they believe it has a cleaner taste than iodized salt.

I've been told that kosher dill pickles are just regular dills with more garlic.

it is a misnomer. Kosher salt is coarse salt used interior the technique of koshering meat. it is going to be suggested as KOSHERING SALT. of course the product itself is kosher, yet not extra specifically kosher than the different product with a kosher certificiation given by using a rabbi.

Make Wikipedia your friend today:

"Kosher salt gets its name not because it follows the guidelines for kosher foods as written in the Torah (nearly all salt is kosher, including ordinary table salt), but rather because of its use in making meats kosher, by helping to extract the blood from the meat. Because kosher salt grains are larger than regular table salt grains, when meats are coated in kosher salt the salt does not dissolve readily; the salt remains on the surface of the meat longer to draw fluids out of the meat."

It doesn't have iodine. The particles are bigger with kosher, so if you sub regular salt then use slightly less to make up the difference. Eg, 3/4 tsp of table salt vs 1 tsp kosher salt.

When I went to parochial school, they taught us that if something is kosher, that means it was blessed by a rabbi. In the case of food, the facility in which the food was produced (in this case, the salt refinery or packing plant) would be blessed.

I don't know how accurate this is, but that's what they told us.

it is manufactured under strict religious guidelines and determined kosher by a Rabbi. kosher means that it was prepared properly according to the Jewish dietary laws.