Posílám kamarádce recept na „rychlokvašky“ prosím neví někdo jak se dá přeložit „nálev“? Našla jsem „brine“ (slaný nálev).Jo a jak byste přeložili „rychlokvašené okurky“? Může být „Fast-fermented pickled cucumbers“. Díky moc. 

Obyčejně se používá pickels pro zavařeniny.
Sour pickel bych asi doporučil.

Koukal jsem, že se používá i brined pickles. V BrE gherkin.

Ja bych to nazval dill pickles.

Když tam bude kopr

No, ja teda znam nalev na okurky jenom s koprem, bez kopru si to nedovedu predstavit. Ono se to dela i bez nej? Ale nejsem kuchar, ja mam k dokonalosti zvladnuty jenom tri jidla.

kopr tam je, ale o to asi nejde. „gherkin“ jsem také našla, dle vysvětlení by to také asi mohlo být. A co ten překlad slova „rychlokvašky“? Věděl by někdo aspoň přibližně?

Asi fast-fermented cucumber pickles (with dill).

Či fast-fermented gherkin.

Podle mě se tomu nejvíce blíží BRINED PICKLES.
Podle Wiki, je zdůrazněno přirozené mléčné kvašení.

Brined pickles
10th Annual New York City International Pickle Day festival in 2010.Brined pickles are prepared using the traditional process of natural fermentation in a brine which makes them grow sour. The brine concentration can vary between 20 g/litre to more than 40 g/litre of salt. There is no vinegar used in the brine of naturally fermented pickled cucumbers.

The fermentation process is entirely dependent on the naturally occurring Lactobacillus bacteria that normally cover the skin of a growing cucumber. Since these are routinely removed during commercial harvesting/packing processes, traditionally prepared pickles can only be made from freshly harvested cucumbers, unless the bacteria are artificially replaced.

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.

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.

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2 lucythemom: gherkin bych to nenazyval, protoze gherkin je mala okurka na nakladani. Rychlokvasky jsou vetsi.
Podle me rychlost kvaseni se vyjadri jako half-sour. Tj. nazval bych to half-sour (dill) pickles. Ale odbornik na nazvoslovi nejsem, jsem pouze odbornik na konzumaci 

Souhlasím s Mirkem. Popis postupu sedí na rychlokvašky. Dá se tak ovšem připravovat i jiná zelenina.

to Mirek 1 a všichni : Díy moc.