I used the recipe out of Nourishing Traditions by Sally Fallon to preserve some garlic cloves I bought in bulk.
Pickled Garlic
about 12 heads of garlic
2 t dried oregano (preferably organic)
2 t sea salt
2 T liquid from previous ferment (can use 2 t of additional sea salt if you don’t have a previous ferment)
1) Place garlic heads in the oven at 300 degrees until heads open and cloves can be easily removed.
2) Place cloves in a wide-mouthed quart jar.
3) Add oregano, sea salt, starter liquid or additional salt and cover with filtered water leaving at least 1 inch headspace below the top of the jar.
4) Cover tightly and keep at room temperature for about 3 days before placing in refrigerator.
Try to find a warm, undisturbed place to set this.
Now I can grab a couple cloves, crush ’em, and toss ’em into whatever dish I am preparing.
A Simple Prairie Life 