You can experiment with different vinegars for pickles that you’re storing in the refrigerator. But if you plan on canning them, use vinegars that are at least 5% acetic acid. The percentage is often listed on the label. As long as there is an equal amount of vinegar and water in the brine, you can add or subtract ingredients like salt or sugar to suit your tastes. But be aware that if there is more water than vinegar in the brine, it may not be suitable for canning.