Recipe(tried): Preserving Garlic Beth-Boston

I have not crushed it and put it in vinegar, but have pickled garlic. Pickling changes the taste or rather, you do not get the same garlicky taste. I have, however, chopped it finely, measured it out in usuable portions, wrapped them individually in saran wrap and stored them in the freezer in zip lock backs. I put the packets in 2 zip locks to prevent the odor from leaking out in case there is a whole in one of the bags. I have also put whole cloves of garlic in olive oil and frozen them. It is a little messy to use, but I get good results. Another thing I have done is to roast the garlic and then freeze it. I find this works quite well. I don't think the shelf life of just putting it in vinegar and refrigerating it without processing it is very long.