Preserving peeled Garlic?

I got tired of my fresh garlic drying up or becoming seedlings, so I peeled a bunch of cloves, put them in a bottle with some vinegar (I know some people use olive oil) and a splash of Italian salad dressing on top and refrigerated it. Now the cloves have turned greenish blue in lots of places, but seems to be fine otherwise. Does anyone know what sort of chemical reaction happened? I think it is still okay, but do not want to try it on anybody else but me.