Maybe if you pickle them uncooked? Just immerse in spiced vinegar. Leave for a couple of months. I've heard of spiced beans done like this. They keep their crispness. I also do a 'bread and butter pickle' - so called because it's brilliant in a sandwich. It's slices of cucumber and onion immersed in cold spiced vinegar. You can use it in a few days, it's at its best in about 2 weeks then the cuke goes a bit soft after a month or so. You can just do a jar at a time - doesn't last long here!
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