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Short term correct alysha. You can take the garlic out and use the oil which is safe but garlic in oil after a short time clostridium botulimun bacteria can grow and this is a food hazard. So it's best not to take any chances.....Now I can eat pickled sweet garlic and greek olives but not garlic icecream and cookies.My little one loves garlic,so may try it on her.

I thought you could preserve things in oil, refrigerated, for short term storage? By short term I mean no longer than two weeks. Hmmm, the pickles, cookies and ice cream sound *much* better now. hehe

Preserving in oil is not safe.I wouldn't recommend it.I would pickle some in white wine vinegar,dry white wine ,chillies and salts ,herbs ect . Also freeze. Peel the garlic cloves. Leave some whole,slice some and dice some finely. You will have instant garlic however you need to use it.You can even dry it. Fresh is still the best though. Good luck

As far as I understand, garlic should be stored out of direct light in a cool, dry place. It needs air circulation to stay fresh so no lidded containers. Putting it in the fridge, (unless preserved in oil or pickled) will make it go soggy. You can buy special little pots for garlic that have holes in them to allow for air circulation.

As for recipes, how about some Garlic Chip Cookies - [link]
I've not tried them, but the recipe sounds good. You could also try garlic ice cream, there are lots of recipes on the web for that (try searching on google.com). Different, but probably quite enjoyable!