First sterilize the jars.
Clean the garlic by removing the outer peel, the skin that covers the individual cloves, and cutting away the base, which is harder.
Bring the wine and vinegar to a boil together in a saucepan, then add the garlic, pepper, juniper and salt and let it boil for about 2 minutes.
Drain, dry on kitchen paper and let cool.
When the cloves are completely dry and cold, compose your jars, distributing the mixture of garlic and berries inside and completely comprising with olive oil.
The garlic in oil is ready: for an optimal yield, proceed with the pasteurization leaving the jars tightly closed in boiling water for about 20 minutes, then let it cool, let it rest in a dark place for at least 1 week and serve.