That is a borderline issue due to the oil. As a general rule no oils are allowed in home canning. So using it isn't recommended since garlic is so high on the "potential for botulism" list and the oil will have insulated any spores there may be and so prevent the heat from penetrating them and killing them. That is why garlic stored in oil is best used only for cooking, not fresh eating, where any toxins would be destroyed.

However there are a few tested and approved recipes where the vinegar amounts are so high the spores would pose no threat and it could be used IF necessary. So it would depend on the pickling recipe you are using and the amount of dilution of the vinegar it calls for. The Dilled Beans recipe is already the lowest approved ratio of vinegar to water (1:1) so I couldn't recommend using the oiled garlic in that recipe for sure.

Dave