Question on garlic and botulism

I'm looking to recreate this Italian recipe my aunt makes. It involves pickling green tomatoes and then adding them to a jar with oil, along with chopped garlic and herbs.

Most recipes online state something along the following, "Keep the jars in a refrigerator or cool dark room until ready to use. When you remove vegetables to eat, make sure all vegetables left behind in the jar are covered with oil, adding additional oil if necessary. Keep for 6 months."

Because of the garlic in oil, doesn't this run the risk of botulism once it's opened - despite them being refrigerated after?