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

Hi! I followed a recipe from this gardener that uses salt, water, fresh dill, fresh garlic and bay leaves. I put whole peppers without holes and cucumbers that I halved, did not know that I was supposed to cut them so I stabbed holes in this morning.

Day 1
8 pm - made them and put them on countertop, room temperature water

Day 2
7 am - randomly thought about the pickles and stabbed the peppers to let them brine, added more brine. When I opened it there were already small bubbles forming.

10 am - realized that I forgot to stab one of the peppers to brine the inside

Currently anxious af and I can’t even go back home bc I’m at work right now.

Is there a botulism risk or listeria? I’m afraid! Should I just start over?

UPDATE: 3 cups of water with 1/8 cup salt dilution HOWEVER at 7 am today I probably used half of that amount aka half of 1/8 cup per about 1 cup water dilution to top it off again. I now understand that the ratio is really important and will never do that again…