I'm a bit confused by this question. Why not just peel to order? Unpeeled garlic keeps fine in the pantry for quite a while.

I did the same thing once, peeled a handful of cloves and only needed a few...so I put them in a tupperware in our garage fridge--the whole garage STANK like garlic!! So here was my solution: I put them in a mason jar and covered in olive oil. Then stored that in the fridge. No more smell (after a day to air out), and then I had garlic-infused oil. (I used the cloves after a few days.)

Do nothing, because garlic smells awesome! OK, that probably wasn't the answer you were looking for.

@gambrinus: right on! I don't understand this necessity to wash the garlic smell off and out of everything! I love it! (But then I'll roast a whole bulb and eat it plain, so there's that.)

I love the idea of putting them in oil. Garlic infused oil sounds so delicious!

I would use them. Roast them in oil and keep them in the fridge.

Himself bought a tub of peeled garlic and the smell was super strong, eye-watering strong in the kitchen. I double bagged them and then put them in a tupperware but I like the idea of sinking them in oil MUCH better. On my way.

I agree with breezyslp--roast them in oil and mash and refrigerate. They'll keep for a few weeks and are great to add to recipes, salad dressings, etc.

I think putting them in oil is a good idea. I peel a bunch of heads at a time and mince them in a processor (or by hand before I got a processor.) I scoop everything into a small jar and pour in some olive oil, shut it and refrigerate it. I guess you can buy jars of garlic already minced but this is cheaper. I love having to not mince garlic all the time (or wash a microplane grater constantly.)

@J. Paulsen -- I agree garlic should be peeled to order usually but the question came from someone who had extra peeled cloves from cooking for a party.

I've had an extra clove or so before and I prefer glass over plastic storage. The glass keeps the smell well contained and cleans up without retaining the smell. Maybe my plastic containers just hold onto odors better than the ones other people use here but they always get really stinky.

Careful about homemade garlic oil-risk of botulism! FDA recommends constant refrigeration and really prefers infusing only as much as you need for one use. You'll get lot of hits if you Google "garlic oil botulism," but here's one link: http://www.gourmetgarlicgardens.com/pickle.htm#anchorfdagarlicinoil

I 2nd the botulism concern!!! It was a major topic in my culinary school sanitation course.

I don't know how they would do but maybe try freezing them in a couple layers of baggies?

Actually, my family just freezes peeled garlic cloves in freezer bags or Lock & Lock glass containers. Texture isn't a concern since we always cook the garlic, and flavor doesn't seem to be lost in the freezer. Plus, being frozen makes them easier to mince.

My mom has always uses a mason jar with a plastic lid (since the metal ones rust over time). She just puts it in the fridge upside down and the smell doesn't escape at all.

She does this with onions but I'm sure it would be the same for garlic too. Just wrap it and toss it in with the onions.

if you put them in a jar submerged in oil IN THE FRIDGE would this be safer as far as botulism??

Thanks for the info. I never have to long in the fridge, but maybe a microplane is just safer.