I'm not sure what Remy will say, and obviously your BIL has a preference, but you might try some with the white vinegar and some with the apple cider vinegar. Personally, with all the different batches I've done and 1000's of jars, I'd have to say that I prefer the apple cider for more robust flavoured pickles. And I use an organic apple cider vinegar. The apple cider seems to work with the more "savoury" pickles such as the Armenian Style Dill Pickles or the Armenian Tourshi Pickles as well as the sweeter styles like the bread and butter. Just MHO.
This year I'll be making a much smaller batch of the pickles than our usual 150 quarts/litres plus. Unfortunately, the main consumer in the household won't be around to work his way through them. But I'm going to make sure that there's enough for while he still wants or can eat them.
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