My pickled garlic is simple, and I just make a plain 5% vinegar and pickling salt brine. Add a few bits of dried red pepper flakes for a spicy one, and use a bit of a Mrs Wages dill pickle mix for another, as opposed to the salt. I grew Music garlic with huge cloves and a stiff stalk. Its hard neck type and is planted in September and harvested the next year in July. I suppose you could also add oregano to the vinegar salt brine to make yet another flavor. I don't use any wine vinegars or any wine based anything. Keep it plain and simple and it should be just fine. Your recipe seems to look ok as to acidity, IF youi leave out the wine, s thgat will dilute the acidic brine. Whole garlic cloves should pickled in full strength vinegar at least 5% to be safe.

So your changes are:

vinegar - change the type but all are at least 5% acidity (you need to check the white wine vinegar, sometimes that is lower)
OK

change type of dried herbs - OK (you can increase them a little too, only if dried not fresh)

change type of dried peppers - OK
I usually just put some red pepper flakes in every jar of pickles, rather than using whole dried peppers (which tend to change the color more)

So you're ok. Enjoy! I love that recipe.

Melissa

5 dried whole chili peppers this concerns me, the recipe looks safe to me, but chili peppers are a broad group, does it mean dried Serano (don't know what to call them) or dried thai dragons, the two different chili pepers have very different sizes.

I agree, it's fine, no matter what type of chili pepper. It's vinegar, of 5% acidity or greater, with one cup of wine, that's a 2.5 to 1 ratio of acidity to liquid. The "accepted norm" is 50/50 vinegar/other liquid.

Annie

Silly question, what do you do with pickled garlic? It does sound interesting.
Teri

Once pickled whole, it will mellow down and become a nice crunchy delicacey. The garlic flavor and aftertaste are not as pronouced and because raw garlic can also be quite spicey hot, after a salt vinegar brine it loses most of that too. Sliced into salads or just eating out of the jar is a real treat. As mentioned, I make plain, dill flavor and spicy hot using a few dried red pepper flakes. Oregano may be another flavor to try too. I can mine mostly in pint jars, but an elderly lady friend asked me to make a bigger batch so I made her a whole quart. She asked a month later for more!