The 40 clove recipe has been around a while. An old PBS show had it done by the Frugal Gourmet Jeff Smith. My pickled garlic uses either dill weed and seeds, or a few red pepper flakes. Or an italian version with some oregano added. All three are really great and I avoid long processing times as it takes too much of the crispness out of them. I don't want to 'cook' the garlic cloves in a vinegar brine, only preserve them and prevent food poisoning. I firmly believe that if the brine is at least 70% vinegar and some pickling salt is added, the end result is a very safe product. For a slightly different twist, I also add a little turmeric as a yellow color to give them a bit more brightness. Eaten out of the jar, or cut up course in salads is a great way to serve them.