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Set sous vide machine to 88C/190F.
Add all ingredients into a 4 ounce canning jar. Gently submerge the entire jar in the bath using rubber tongs, and set a timer for 1 and a half hour.
Remove jar from bath using tongs and transfer to an ice bath for 10 minutes. Once chilled, remove garlic from oil and place on a paper lined plate. Pat the cloves dry using paper towel and lightly coat them in salt to taste. Consume immediately or store them in an airtight container in the refrigerator.