Wash, dry and dice cucumbers into bite-sized pieces of your preference.
Lay cucubers out on cookie sheet and sprinkle with the salt. Let set at least 20 minutes to pull out water. Use kitchen towel or paper towel to soak up some of the moisture.
Lightly saute the peppers in the oil for about 3-5 minutes until they soften up and turn a darker red in color. Don't overcook.
Combine sugar and rice wine vinegar in a pot and bring to a simmer until the sugar melts. Add the peppers and remove from heat.
Pour mixture over the cucumbers. Refrigerate and let marinate for at least 2 hours.
Taste, and if not spicy enough, squeeze one or more of the peppers so that the juice and some of the seeds come out. Do it just one pepper at a time - the heat comes on fast!
