When I first started canning, I used a lot of distilled white vinegar. It was cheap, readily available, and a lot of the traditional recipes used it so I figured I should too. However, I found that I didn’t always love the flavor of white vinegar.
It was unrelentingly acidic and just didn’t bring anything interesting to the jars of pickles and chutneys in which I used it. Gradually, I started shifting from white distilled to apple cider, red wine, and white wine vinegars (I’ll use champagne vinegar when I can get it, but it’s pricy).
You might think that I was doing something potentially unsafe with my vinegar switch, but I wasn’t. That’s because I was making sure to only swap other 5% acidity vinegars in for the white distilled. As long as the vinegar has the same acidic concentration, you can always pull out one vinegar and replace it with another.
Whenever you buy a jug of vinegar, it should say right on the label (like the one in the picture above) that it has either been diluted or reduced with water to 5% acidity. There are a couple of cases when your vinegar won’t be 5%. Rice vinegar is typically sold between 4% and 4.3% acidity (however, Linda Ziedrich has a formula that allows you to still use it with all your favorite recipes) and in some commercial settings, apple cider vinegar is being sold at 4%.
The moral of the story is that as long as you read the vinegar labels carefully and make sure that you’ve got a bottle containing vinegar that has a 5% acidity, you can use whichever you’d like in your pickles!