How to make
At the bottom of the jar put the black pepper, mustard and a small piece of horseradish.
Then arrange the gherkins tightly and season them with salt, sugar and vinegar.
Then, add the onion and parsley and pour water to the edge of the glass jar.
The jars are closed well and the canned pickles are sterilized for about ten minutes.
When they cool down, remove them from the water and place them with the lid facing down.
The jarred pickles are ready.