It's your choice as long as it is %5 vinegar. It all depends the color and flavor you want to end up with. Cider is more mellow, a softer flavor but makes a dark brine. White is a sharp edgier flavor but makes a clear brine.

In our house we use cider for most everything since flavor is more important to us than brine color is. So we very rarely use white and for B&B pickles cider works fine.

Dave

Here is a link that might be useful: NCHFP - B&B PIckles

Thanks Dave. I do know it's my choice, that it has to be 5%, and the differences between the two. I really was just trying to get feedback as to what group members prefer. Nice to know you prefer the cider.

I like cider vingear, too. Not so tart tasting.

My family prefers cider vinegar for sweet pickles and relish, and white for dills. When I tried cider for dills, everyone hated it... they liked the zing of the white for those. Hope this helps!

Thanks Linda Lou and Misssemerald. I'm going to use the cider. I agree, I think cider for dills would not taste as good. But for B&B, I think it'll be better.

Thanks!

I use cider vinegar for all pickles. I much prefer the taste. I use white vinegar in canning only to slop a bit into the processing kettle to reduce hard water marks on the jars.