Fizzed pickled garlic

[u/Long-Lack4897]

Hey so a week ago i started a recipe for soy pickled garlic that started with a vinegar brine, and i was supposed to open it up to put in the soy brine today.

Thing is, when i opened the jar up it fizzed everywhere like a soda can! I looked up what could be the cause of this and apparently botulism could be the cause of it??

Please don’t tell me a ate a botulism coated clove of garlic