Peel the cucumbers, then seed them by cutting the peeled cucumbers in half lengthwise, and then scoop out the seeds with a spoon.

To get the bear claw shape, cut each seeded cucumber "boat" crossways, into two pieces.  Next, cut each end of the cucumber into 4 pieces.  First in half, then in half again. You should now have pointy claw-shaped cucumber pieces.

Sprinkle the salt over the cucumber pieces and add enough water to just cover them in a bowl or stock pot. Allow the pieces to soak in the salt water for 8 to 12 hours, or overnight.

After soaking, pour the cucumbers and brine into a stock pot and bring to a boil.  Boil for 5 minutes.

Next, drain and rinse the cucumbers.  This is important, as they'll be too salty if not drained and rinsed at this point.  The pre-cook in the salt water is also important, as it conditions the cucumbers to accept the sweet brine.  Don't skip it.

Place the remaining pickling brine ingredients in a stock pot and bring to a boil.  Add the drained and rinsed cucumber pieces. 

Gently boil the mixture over medium heat for 20 to 30 minutes, until the cucumber pieces look transparent.

Ladle the bear claw pickles into canning jars, with plenty of brine, leaving 1/2 inch headspace.

Process in a water bath canner for 10 minutes for pints, or 15 minutes for quarts (adjusting for altitude).