Use cider or white vinegar with 4 to 6 percent acetic acid. This is the range of acidity of most high quality, commercially bottled vinegars. Check the label to make sure the vinegar contains 4 to 6 percent acetic acid; 40 to 60 grain acetic acid means the same thing.
Either cider vinegar or white distilled vinegar can be used in pickle recipes. Cider vinegar has a mellow flavor and good aroma, but may darken white or light-colored fruits and vegetables. White distilled vinegar has a sharper taste. It is often used for onions, cauliflower and pears where clearness of color is desired.
DO NOT use homemade vinegar or vinegar of unknown acidity in pickling.
