Thai Cucumber Salad

3/4 cup distilled white vinegar
1/3 cup sugar (superfine preferred)
1/2 tsp. crushed red pepper
1/4 tsp. salt
2 or 3 cucumbers
1/4 cup finely chopped onion
1/4 cup chopped salted roasted peanuts

In a large bowl, combine vinegar, sugar, crushed red pepper, and salt. Stir until sugar is dissolved and set aside. Score the cucumbers with a fork and slice into 1/4" thick, add the cucumbers and onions into the large bowl and refrigerate for 1 to 4 hours, stirring occasionally. Add the chopped peanuts and toss the salad just before serving.