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For when your garlic looks like it's going to sprout, or you have too much to eat it all (oh bliss! ) before the new lots comes on.
Fermented like this, the cloves can be used for at least a year, raw in salads or cooked into anything. Fermentation keeps the nutrients, and even adds some!
Peel the cloves, mix a brine of about 1 tblsp seasalt to 2 pints of water. Add dill, thyme, shallots, onions, whatever. Let the cloves soak in this for at least 2 weeks, though much depends on the temperature. I kept it in a large glass coffee jar, and they were still tasty after a year.

Good tip, thanks!!

Great tip

I mince them up in a blender with a little water, and freeze them in an ice cube mould. They keep indefinitely in the freezer.

Excellent tip, Annemieke.  Just to be clear though, do you keep the garlic dry after two weeks in the brine, it do you keep it in the brine?

I either cut up and freeze as is or make garlic oil..

Can they be stored in a cupboard or do you need tp put them in the fridge Annemieke?

 I freeze my surplus, either peeled or in their skins as seperated cloves,if in skins they just pop off with a squeeze when I want to use them. They go through the garlic press just fine and unless you want then for raw eating I see no difference between fresh ones. It is my mian source of storing now.

XX Jeannine

As mine were so titchy last year I peeled and froze most of it, but have you ever tried to find anything in my freezer :-(

Interesting tip about not peeling Jeannine- that appeals to just pop them out!
Lottielou- my freezer is the same 

It works just fine,just a wee squeeze and they pop right out. I  always use them un peelled  when I make microwaved  24 clove garlic chicken then pop them after cooked, if cooked unpeeled it seems   to prevent  the smell on your breath

XX Jeannine

I keep the garlic in the brine, in a cool dark place but not the freezer.
Re peeling them: when they are getting ready to sprout, like now, they are  easy to peel: just cut off the bottom and take off the skin. When they are younger I use a 'garlic peeler', a small plastic roll which I found in a charity shop! It works a treat and is dead simple, but I don't know whether you can still get them new.
In the recipe which I used last year it said 1 tblsp seasalt to 2 pints of water. This doesn't seem very salty to me, though that was definitely what the recipe said and what I must have done, and the cloves are still fine. However, just now I made some more using 1 tblsp salt to 2 cups of water.

Quote from: Annemieke on March 04, 2013, 19:43:41
I use a 'garlic peeler', a small plastic roll which I found in a charity shop! It works a treat and is dead simple, but I don't know whether you can still get them new.

You can get them here - great for peeling..   http://www.kleenezeshop.com/products/55-red-silicone-garlic-peeler.aspx?AffiliateId=125