Another method is to peel and then chop the garlic. Place it in the freezer tightly wrapped in plastic and break off pieces as needed.
A third method is to puree them in a food processor with vegetable or olive oil. Some people use two parts oil to one part minced garlic, but it can also be done with slightly less oil. Garlic preserved and frozen in oil is best stored in the freezer only short term as the melding of the oil and low acid garlic oils is conducive to bacterial growth in particular Clostridium botulinum aka botulism. It should also be placed in the freezer immediately after processing.
Even after you've frozen garlic in oil, do not thaw it out before cooking and do not leave it sitting at room temperature.