I read a recipie for a "bottomless" salad dressing. It's a standard olive oil/ lemon juice dressing, but it calls for a couple of peeled garlic cloves. You are supposed to keep refilling it as you use it and eventually eat the garlic cloves which will become "pickled". I love the idea, but I get paranoid about keeping garlic mixtures around for too long because of the threat of botulism. Does anyone have any input on this? Am I worried for nothing?