Peel and slice the onions. Fry briefly in hot fat. Season with salt and pepper. Allow to cool slightly.
Peel and finely dice red onion as well.
Clean spring onions, wash and cut into fine rings. Cut the heather into strips. Mix all ingredients into the onions. Mix vinegar and spices and add.
Leave to infuse for a while. Serve with brown bread or caraway sticks, lard and, of course, beer and schnapps.
