[CH] Garlic pickling

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Thinking ahead here... this is the first season in which my wife and I 
have grown our own garlic (three varieties: Music, Czech Bzenc, and 
Russian Giant). It's a long way from here to harvest, but I'm already 
thinking about preserving in case we can't use all of what we grow.

I have tasted several varieties of pickled garlic in the past, some with 
and some without chiles (though I admit a preference for the former). 
Has anyone gone down this road before and come out with wise advice 
(other than "Don't")?

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