Remove gizzards from sturgeons, clean and boil in water for 20 minutes. Drain. With a knife, cut off the gizzards’s central membrane. Thinly slice the gizzards, slicing against the grain. Put aside.
In a pot, bring the vinegar, water, sugar, and salt to a boil. Add the gizzard slices and cook for 10 minutes.
Put some chopped garlic and parsley in the bottom of a sterilized mason jar. Fill the jar with gizzard slices. Top off the mason jar with the vinegar/water mixture. Screw on sterilized lid.