Hi Tristan. In consumer recipes we don't test pH with a meter because it only tells part of the story. Plus the equipment can be expensive and tricky to maintain. We are happy the university food safety researchers develop safe, tested recipes so we can ensure quality and safety. It appears that what you are noticing is that the garlic is low-acid to start with (5.3 to 6.3 pH), so there is probably some acid transfer occurring by osmosis. It doesn't tell how much the garlic pH was minimized, though.

Good news, though. Refrigerating this product will be safe because it appears you are using full strength vinegar. Storing the pickled garlic in cold temperatures in a refrigerator will prevent the risk of botulism.

The University of California - Davis publication, Garlic: Safe Methods to Store, Preserve and Enjoy, ANR Publication 8568, October 2016 (http://www.anrcatalog.ucanr.edu) says it should keep for about 4 months. Label the mixtures with the preparation date and a "best before" date.

They also do not recommend storing the garlic mixture at room temperature as it can mold easily. Discard both the cloves of garlic and the liquid if there are signs of mold or yeast growth on the surface of the wine or vinegar.