Since this recipe calls for a lot of peeled garlic, you can speed up the process by using a garlic peeler. Alternately, you can dip the cloves into boiling water briefly, which helps loosen the skins.
While researching food safety information about preserving garlic, I found a link to a UC Davis publication called Garlic: Safe Methods to Store, Preserve and Enjoy . It makes for quick and informative reading, and assured me I could safely keep garlic pickled in vinegar or wine for up to 4 months in the refrigerator. It also has the warning to discard both the garlic and liquid if any mold or yeast growth develops, and to NEVER store the pickled garlic at room temperature.