Finely chop 30 g dill pickles and 30 g sweet pickles.
Combine 184 g mayonnaise, 6 g Worcestershire sauce, 30 g onion, 16 g lemon juice, 16 g hot pepper sauce, 5 g mustard, 5 g capers, 30 g dill pickles, and 30 g sweet pickles in a bowl.
Stir in 15 g chopped fresh parsley.
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