I really like the taste of lactic pickles, but since there's only me in the house, their 'aliveness' can be a challenge: I have to eat a vast amount of 'X', even when I'm totally sick of it...
I pickled quite a bit of garlic in Febuary and it's still crisp, not whiffy and improving all the time.
I peeled the cloves, put in little sterile jars with various flavourings (star anise and chllli garlic rocks on rice), a bit of rock salt and covered with whey.
I did some with 'live' cider vinegar too. I assume the garlic killed it off immediately, but it's yummy as well.
All the garlicky goodness without the burn and with added crunch!