The freezer is where it's at if you like the fresh taste. They do get somewhat soft when they thaw but it's not too much of an issue if you are cooking with them.

Yeah, most thin skinned peppers freeze quite well whole.

As drying and grinding counts as processing as much as preserving, I'll suggest fermenting into a hot sauce. It keeps for a long long time, but needs to be refrigerated.

I dry 90% of my fruit as I don't cook much with them cause most of my family not heat eaters so I sprinkle the powers on my food before I eat. I used to hot water bath both whole & sauces but unless you want to invest in jars, lids, screw caps and a dedicated WATER BATH CANNER (There are cheaper alternatives, I still have my parents Ball Hot Water Canner) then insure you only use proven safe recipes.