Talk at me about PEELED GARLIC

Been using whole garlic for years, but I've started buying peeled garlic recently because oddly, it's cheaper than regular (and obv a bit easier).

SOOO much garlic in one container that it takes a while to go through, and when I buy it, there is already some that's kinda slimy. And the container is PUNGENT from day 1.

What I started doing was storing it in tupperware (or whatever) then freezing it. Chopping/mincing frozen garlic is just as easy anyway (maybe easier).

Kinda concerned that the slime/pungency (and growing sweetness in scent as weeks pass) is not a sign of quality/freshness, but never gotten sick, nor has it affected the flavor of food.

After going through 3 batches, I think I won't do this again.

Anyone have experiences comparing peeled to whole? TALK AT ME!

I buy peeled but I pickle what I don't use immediately. Lasts forever that way, just about.

And by "pickle", I just mean that I toss the remainder in a jar with some balsamic.

is it really cheaper by the number of units you get (pounds? heads?)? that doesn't make sense.

pickling garlic in balsamic is a good idea lib!

i remeber it being wildly cheaper, but maybe i'm remembering wrong. harbl, i will post prices on next shopping outing.

for meals i don't want that balsamic feel, still a concern.

You can also toss in any other kind of vinegar and it'll work, but the garlic won't taste as nice.

Over time, the garlic mellows out quite nicely in balsamic, I gotta say.

Puree the mankier bits and cover them with oil, make garlic butter, roast and make jam, that'll keep for a bit.