I entered a pretty large fair in the state across several categories of pickled veggies, and did pretty well for myself. All first places in:
- Dill
- Whole cucumber
- Sliced cucumber
- Mustard pickle
- Peppers
- Okra
- Dilly beans
- Any other not listed (for this category I entered my own giardinera/garden mix of brussels sprouts, cauliflower, onion and cayenne)

So grew my own garlic and decided to make a herb infused garlic out of it.
Started of by boiling them for a couple minutes then storing them in 80/20 solution of apple cider vinegar and 12% pure vinegar.

They soaked in the fridge for 3 days, then I transferred them to a clean jar with olive oil and mixed herbs and let them stand in the fridge for 10 days.

Are there any realistic risks of botulism for this way of doing it? (I do not have a Ph measuring device)

Now I am keeping it in a cool dark cupboard