Storing Garlic in Oil

It is a practice with some of us who want garlic immediately handy for cooking, to peel and store it in oil. Garlici is a low acid vegetable, so it needs to be acidified to prevent the growth of micro-organisms and especially to prevent the formation of botulism toxin (caution: undesirable side-effect: DEATH!). Acidi treatment also prolongs the quality of garlic and prevents browning.
The method is as follows:
Cover peeled garlic cloves with vinegar and soak the cloves for 12 to 24 hours.
Drain off the vinegar. It can be reused as garlic-flavored vinegar. Cover the garlic cloves with oil.
Refrigerate the jar of garlic and oil, and use it within 3 months.