It is similar to recipes for "Geschmorte Gurken" where "schmoren" refers to the act of braising... briefly frying and then stewing in it's own juices. I used to hate this dish as a child but recently learned to make it as a way of preserving an overabundance of cucumbers in the garden and now really like the taste. Another plus is that it freezes well which is generally not the case with cucumber and potato. Other variations of the recipe use dill instead of thyme.

• 375 g Bacon (1 pack)
• 8 cups cucumbers, seeded and cut into half-inch pieces
• 1 tbsp dried thyme
• 4 cups potatoes, peeled and cut into medium-sized cubes
• Salt, to taste
• 1/4 cup white vinegar
• 1/4 cup sugar (or less, depending on taste)

• Peel cucumbers, cut lengthwise, take all the seeds out, then cut them into half-inch pieces.
• Cut bacon in small pieces and fry bacon in a large pot.
• Add the cucumbers and fry it until the juice comes out of the cucumbers.
• Add thyme.
• Peel potatoes, cut them into cubes and add to cucumber.
• Let simmer until the potatos and cucumbers are soft.
• Season with salt, sugar, and vinegar. Simmer another 2 minutes to allow seasonings to blend.
  
• You can serve this immediately or cool and then freeze for another day..

• A note on the ingredients: These are approximations. The ratio of cucumber to potato is 2 to 1 and the amounts are generally to make a very large pot of Saure Gurken.
• If you prefer less sweetness you can probably cut the amount of sugar in half.