To my knowledge our pickled garlic recipe fits all the guidelines of a safe pickling recipe and until we see more conclusive research we are not pulling the recipe.   It has all vinegar in the brine plus sugar.  
There has been some concern about the vinegar penetrating the garlic because of the structure of the cloves.  I would be sure that you do not pack too tightly, and you might want to cut the large cloves in half so that the vinegar can penetrate more easily.  That recipe has been around for a long time and was approved by our former food specialist. 

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Nellie Oehler