Pickling Garlic

So, Will and I are preparing to make a move, to leave the Kern Farm that we have called home for many years into our own home.
Our new home doesn't have a root cellar already, so for the foreseeable future, we will have to store our food another way. This means that the garlic that we already have in the root cellar needed to be stored another way. So, I pickled it! The first step is peeling and weighing the cloves, without all the paper and stalks. This is what we still have had, at the beginning of May:

Armenian

1 lb 8 oz

Unknown

11 oz

Georgian Crystal

13 oz

Duganski

6 oz

Creole Red

4 oz

Siberian

15 oz

Killarney Red

2 ob 10 oz

Total

7 lb 3 oz