I found a couple of recipes to make pickled cauliflower and they both call for vinegar of course, but it doesn't say whether it's white or cider. I thought it's probably white because in the store most of the pickled stuff is in clear liquid, but I wanted to make sure. Mom told me the other day that she heard that the white is less tart. i Wanted to get some input from other canners.
I've always used white for any of my pickled recipes.
Very often white vinegar is used so that the food being pickled doesn't become discolored. If discoloration isn't an issue for what you're making and flavor is more important (such as with vinegar peppers) then red wine vinegar can be used. Cider vinegar can be used in relishes and other condiments. I often make a blend of vinegars. The important thing is to use a good quality vinegar (5%), and try to use organic vinegars. Always avoid cheap store brands. I often make my own vinegar from organic wine or apple juice (with no sulfites or other preservatives added).
--CM
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