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evelynstrohm
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Gather the ingredients.
Chop the Kirby cucumbers into ½-inch pieces. If you're using hothouse or English cucumbers, halve them lengthwise and scoop out the seeds, then cut them into about ½-inch pieces.
Put the chopped cucumbers in a colander set over a large bowl. Sprinkle the cucumbers with the salt, and toss them gently to combine. Let them sit for 30 to 60 minutes. The salt will draw out water from the cucumbers.
Squeeze the cucumber pieces firmly to release more water; doing this in small handfuls will be the most effective.
Lay the cucumber pieces in a single layer on a clean kitchen towel or paper towels; roll up the towels tightly around the cucumbers to squeeze out even more water.
Put the cucumbers in a medium bowl. Add the minced garlic , if using, and toss to combine. Add the pepper flakes, rice vinegar, sesame oil, and sugar. Mix everything to combine thoroughly. Add the sesame seeds, if desired, and toss to combine.
Cover and chill the pickles for at least 30 to 60 minutes before serving.
Serve and enjoy!