If it's for pickling, the 5% acidity is critical. The taste would be better with ACV, but a bit prettier with white, all acidity being equal. However, a lot of ACV on the market now is just colored, flavored white vinegar.

If you're using vinegars for dressings, mayo, deglazing pans, etc. I'd encourage you to look into getting a mother of vinegar (like a kombucha mother), which is a culture, and make your own! We use either fresh cider or hard cider; the mother doesn't care which. Or get one for making wine vinegar, white or red. You can't beat the flavor; it's cheaper; it's effervescent and alive and has probiotics, so it's good for you; and it's kind of a fun science experiment for kids and adults. If you have chickens, cut up the old mothers and feed it to them. They love it, and it's healthy for them too.

BUT do not use the home-made vinegar for canning, because you can't be sure of the % acidity, unless you have a pH meter and can do the conversion.

I make a mixed pickle using cauliflower, carrot, red bell pepper, celery and pearl pickling onions.  The recipe is in the  BBBook.  Their recipe calls for cucumbers, too.  I omit them because they get soft.  The recipe says just vinegar.  Not specifying what kind of vinegar.  I use white vinegar becasue it keeps the vegetables colors bright.  Same for corn relish, too.  I use cider vinegar for all other pickles especially the ones calling for tumeric because their color gets darker.  Adding spices and other ingredients flavor both types of vinegar and makes each kind of pickle taste great.  Making vinegar like Merryment does sounds great.  Make sure that your vinegar always has the correct 5% percent of acidity needed.  The plus is that we raise all the vegetables that are in the mixed pickle recipe.  The jars are beautiful and we are always asked for more when giving them as gifts.