Ways to Store Fresh Garlic

 Garlic keeps for weeks on the counter, but if you have a large amount that you'd like to preserve for future use, try one of these methods. 

Method 1: Put the garlic in afood processor, add just enough oil (olive or grape seed) to get things going, and let it process till very finely minced. Spread the mixture thinly onto a shallow baking pan with sides. Cover tightly with foil. Freeze overnight. Next day, break into big chunks and place in a plastic freezer bag. Keep frozen. It's easy to break off a small piece as you need it.

Method 2: Put garlic cloves in a heavy saucepan. Cover with olive oil so the garlic is about one-fourth the total level. Simmer on low till garlic is soft and golden. Don't burn or it becomes bitter. Add chopped fresh parsley, Italian herbs or herbes de Provence, dried or fresh basil, oregano, marjoram, thyme, a spoon or two of Dijon mustard and onion powder, a few spoons of wine vinegar - really, whatever you feel like adding. Let cook for another 15 minutes or so. Remove from heat. Use an immersion blender to incorporate the ingredients. Taste. You may want to add salt,pepper, or more herbs, mustard, or vinegar. I have also added either a bit of soy sauce or Asian fish sauce which rounds out the flavor. This idea is based on a rather pricey condiment called "GranMere's". You add a spoonful to steamed vegetables, salads, sauces, or anything that needs a little seasoning boost. Keep in the fridge. Stores for weeks and weeks.

Pickled Garlic

6 cups fresh garlic cloves
3 cups white distilled vinegar
1 cup granulated sugar
1 teaspoon salt

Peel cloves; if large, cut in half lengthwise. In a non-reactive saucepan, combine vinegar, sugar and salt. Bring to boiling and stir until sugar dissolves. Drop garlic into mixture and cook, uncovered, over high heat 1 minute, stirring occasionally. Remove from heat; let cool. Store in tightly covered jar in refrigerator for 3 months or longer.

To make a crisper, slightly spicier garlic pickle, add 1/8 teaspoon alum and 1/2 teaspoon crushed red peppercorns.

Roasted Garlic

1. Peel the white outer layer away but leave the coverings on the individual cloves.
2. Cut about 1/8 - 1/4 inch off the top of the nested cloves, exposing the meat in the cloves.
3. Drizzle a light coating of oil (olive oil or whatever oil you like) over the entire head. Rub the garlic to ensure the oil invades all crevices.
3. Place the garlic on a parchment covered baking sheet and load into a preheated 400 degree oven for about 30 - 35 minutes or until the garlic is tender (soft to the touch). You can wrap the garlic in aluminum foil if you like. It helps to preserve some of the moisture but it's a matter of individual taste whether one method is superior to the other.
4. Remove from the oven and set aside to cool. The garlic should be soft and easily squeezed from the cloves by squeezing at their base.

http://www.gourmetgarlicgardens.com/pickle.htm has great information about garlic storage, preservation and safety!