Have no fear that purple color is only temporary. Mine will have that for a few weeks and the it fades out. I will add a little tumeric to give the cloves a little yellow color. The blue/green is from the acids attacking the surface of the cloves, and has no effect on taste. Sometimes the cloves are a little immature and that can also give them that temporary color. When I buy the 3 pound jars of peeled garlic cloves at Costco, I look for cloves that are really big. I also cut off the brownish root end, as well as any spots on the outside. Adding some fresh sprigs of dill weed will give a bit more color contrast. Lastly, I also add a few red pepper flakes that rehydrate and and give a nice color contrast. Annato seeds make a deep red color.

No, a salt brine will severly soften them as salt will break down the fibers in the cloves. For a pickle juice, I like using full strength white vinegar, and even use a little of a pickle mix from Mrs. Wages or Ball as the salt.

Did a search for pickled garlic here. Here is what I came up with.

Here is a link that might be useful: Pickled garlic link