this is the recipe
i used

Pickled Garlic:
12 large heads garlic, about 838 g (1 3/4 lb)
625 mL (21/2 cups) white vinegar
250 mL (1 cup) dry white wine
15 mL (1 tbsp) pickling salt
15 mL (1 tbsp) granulated sugar
15 mL (1 tbsp) dried oregano
5 dried whole chili peppers

Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves.

Place 5 clean 250 or 236 mL Mason jars in a boiling water canner; fill with water, bring to a boil. Boil SNAP lids 5 minutes to soften sealing compound.

In a large stainless steel saucepan, combine vinegar, wine, pickling salt, sugar and oregano. Bring to a boil; boil gently 1 minute; remove from heat. Add peeled garlic cloves to hot vinegar mixture. Stir constantly 1 minute.

Pack garlic and 1 dried whole chili pepper into a hot jar to within 2 cm ( 3/4-inch) of top rim. Add hot liquid to cover garlic to within 1 cm (1/2-inch) of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining garlic and liquid.

Cover canner; return water to a boil. Process -- boil filled jars -- 10 minutes. Remove jars. Cool undisturbed 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

Makes 5 250 or 236 mL jars.

Note: At elevations higher than 305 m (1,000 ft) increase processing time. Add 5 minutes at 306 to 915 m (1,000-3,000 ft); add 10 minutes at 916 to 1830 m (3,001-6,000 ft); add 15 minutes at elevations higher than 1831 m (6,0001 ft).

Warning: This recipe was specially formulated to allow home canners to preserve a low acid food -- garlic -- in a commonly available boiling water canner. Please do not deviate from the recipe ingredients; quantities, jar size and processing method and time. Any change could affect the safety of the end product.

It looks like you're fine. It's not uncommon for garlic to change colors. It's still safe to eat, just may not be as attractive.
Your recipe has plenty of acid and good instructions.
The only thing I would adjust is the your snap lids don't need to be boiled, just simmer is good. It's possible to over do it.

I've linked to just one of many answers to why garlic turns colors!!

Enjoy your garlic!

Deanna

Here is a link that might be useful: Blue garlic