Garlic + Oil, Why is this recipe safe? I've read other questions here and elsewhere that talk about the danger of garlic in oil. I'm trying to figure out why this recipe is safe:

http://www.foodnetwork.com/recipes/jamie-oliver/amazing-pickled-and-marinated-vegetables-recipe/index.html

The basic recipe calls for a pickling liquid of vinegar, water and salt. The vegetables are boiled for three minutes and then scooped out and placed in a pickling marinade of oil, sliced raw garlic and a chili. The vegetables and marinade (but not the vinegar solution) are placed in jars and stored for up to three months.

As far as I can tell shouldn't this recipe be at a high risk for botulism contamination?
REDACTED. Botulism growth is inhibited at pH of 4.6 or lower. The pH of this recipe is lower than 4.6 because of the vinegars.
http://www.ext.colostate.edu/pubs/foodnut/09305.html

After re-reading the recipe, I think the OP is right. This is not the safest recipe out there.

For a great pickling recipe that is safe, try this: http://www.foodnetwork.com/recipes/alton-brown/pickled-beets-recipe/index.html