In a small pan, combine vinegar, sugar, water and salt. Cook over medium heat, stirring, until liquid boils and sugar is dissolved; remove from heat and let cool to room temperature.
Peel or score cucumber, if desired. Cut lengthwise into quarters; then cut quarters crosswise into 1/8 inch thick slices. Place in a serving bowl. Pour marinade over cucumbers; stir to blend. If made ahead, cover and refrigerate for up to 2 hours. Top with peanuts, if desired.
Your Baked Stuffed Potatoes is ready. Buon appetito!
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