Layer the cucumber slices in a colander sprinkling coarse salt over each layer. Keep alternating until the all the slices have been layered and salted. Weigh the slices down with something heavy to extract the moisture (about 2 hours).
Combine the water, sugar, vinegar and all the spices in a large pot. Bring to the boil stirring to dissolve the sugar. Boil for approximately 15 minutes. Remove from the heat and let the mixture stand for at least 30 minutes to infuse.
Rinse the cucumber slices well to remove the salt. Squeeze out as much of the water as possible by weighting them down in the colander.
Remove the bay leaves, star anise and cloves from the pickling sauce and bring the liquid back to a boil. Place the rinsed and drained cucumber slices in the sauce and boil just until their skins turn a light brownish colour. About 15 - 20 minutes.
Bottle into hot sterilised jars, filling with liquid to the top and seal while hot.