Stir salt and 1 gallon warm water in a large bowl until salt is dissolved. Let brine cool to room temperature. Layer beans with remaining ingredients in a large ceramic, glass, or stainless-steel mixing bowl. Add brine to cover. Pour remaining brine into a resealable plastic bag; seal and place on beans to submerge. Cover bowl with a clean kitchen towel. Let stand at room temperature until bubbles form around edge of bowl, 4-5 days. Spoon off any foam from surface of brine. Continue to let stand at room temperature, discarding foam as necessary, until beans are pickled, about 2 weeks. Using a slotted spoon, divide beans, herbs, and spices among 3 clean 1-quart jars. Set a strainer with 2 layers of cheesecloth over a large pitcher; pour brine through strainer. Pour over beans in jars, leaving 1/2″ space on top. Cover; chill up to 2 months.