Preserving garlic

I got a mass of garlic back in January when poor farmers from east Victorian were practically giving it away - I call it my bush fire garlic. Rather sad. I finally got around to preserving it.  I've never done it before so I have used 3 different methods - freezing, preserving in cider and oil.
Freezing
Simply separate the cloves, peel, wash and bag in zip-lock bags.
They  should keep for a few months.

Preserving in Cider vinegar
Separate the cloves, peel and wash.
Place the whole cloves in jars leaving 1-2 cm space from the top.
Pour apple cider vinegar to cover the cloves. You can add herbs or spices to make more flavoursome - I added fresh thyme and a small bay leaf.
Close the lid and leave the garlic at room temperature for 1 to 2 weeks, then move it to a cool storage place - dark cool cupboard or the like or the fridge. You may need to “burp” the lids a few times over the first couple of days to release any built-up pressure in the jars.
Evidently there is a process of interaction between the garlic and vinegar that will turn the cloves a green color over the course of the first several days. This is a normal part of the process and eventually, the cloves will turn back towards their original color. That's what they say - I'm still experimenting.
Leave to pickle for 2-3 weeks before eating.

Preserving in extra virgin olive oil
Separate, peel and wash cloves. Place these with 1 tsp each of salt and sugar into a medium saucepan and pour over just enough apple cider vinegar to cover.
Bring to the boil and cook for 2-3 minutes or until the garlic is just tender but still firm - don't overcook.
Drain well and pat the garlic dry on paper towels. When cool, pack into sterilised glass jars, add herbs and pour over EV olive oil to cover completely. Seal and store in the fridge for up to 2-3 months. Use the leftover garlic-infused olive oil for dressings.

Good luck!