Begin by washing your English cucumbers thoroughly to ensure they’re free of any dirt. Using a sharp knife or a mandoline, slice the cucumbers into thin rounds, about ¼ inch thick.

In a medium-sized bowl, combine rice vinegar, sugar, kosher salt, minced fresh garlic, and chili flakes. Whisk until the sugar and salt are completely dissolved.

In a separate large mixing bowl, gently place the sliced cucumbers and pour the brine over them. Toss gently to ensure every slice is coated.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 15 minutes to allow the flavors to infuse.

After chilling, drizzle sesame oil over the top, toss gently, and serve cold.