Hm, vinegar for preservation does sound like a good idea. I assume it's better for killing anaerob bacteria than eg oil?

(anything that grows in the earth + oil + cool and dark storage - has a potential for growing Clostridium botulinum which can be lethal).

Hm, indeed. I stopped making garlic oil at home, looks like I should invest in some vinegar...

https://www.thespruceeats.com/removing-risk-of-botulism-from...