Garlic + Oil, Why is this recipe safe?
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