Interesting, I’ve had no such issues so far. The few batches I’ve made, I loosely followed the recipe but mostly eyeballed the amount, and it’s always come out tasty. I’ve yet to try this round, though

Just brine, and some peppercorn and mustard seed

PSA for everyone canning at home: Apparently, pickled garlic can still develop botulism after being water-bath canned, so it’s recommended to keep it in the fridge and eat it quickly. I learned this from several recipes after making it, and probably wouldn’t try it again for that reason