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From a preservation (and safety) standpoint, any commercial vinegar is the same as any other. All must be sold with a minimum of 5% acidity.

The reason to choose Cider vinegar, or any other flavor vinegar, is simply taste. Errr, Taste, and the recipe. Personally, for Bread & Butter pickles, Cider is just fine. But when I use Grandmother Hoskins Salt Dill recipe -- well Cider is to harsh with all that salt. I use a home-made wine vinegar because it is much sweeter.

I recommend taste testing. Mix up a very small test batch, and using different vinegars, taste the brine straight. If it turns out that you like pure distilled white vinegar, then more power to you. If you like 45 year old Aged Italian Balsamic vinegar, then more power to your wallet.

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12y ago

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