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Combine 2 tsp Diamond Crystal kosher salt, 3 Tbsp sugar, and ½ tsp Japanese karashi hot mustard (optional) in the resealable plastic storage bag and mix well together.
Cut off ½ inch from the ends of 3 Japanese or Persian cucumbers. Rub them together on the ends to get rid of the bitter taste.
Put the cucumbers in the bag, squeeze out the air, and seal the bag tightly. Rub the cucumbers well with the mixture. Pickle for a few hours (my preferred taste) or up to 1–2 days in the refrigerator.
When the cucumbers are ready, discard the liquid and slice the cucumber before serving. Store the cucumbers in the refrigerator and consume within 2–3 days after removing from the pickling solution.