Yes, using apple cider vinegar instead of white vinegar can change the color of pickled garlic:
Apple cider vinegar has a slightly amber color compared to the clear color of white vinegar. This can impart a different hue to the pickled garlic.
The flavor of apple cider vinegar is also more mellow and slightly fruity compared to the sharper, more acidic taste of white vinegar. This can affect the overall color and appearance of the pickled garlic.
Some people find that apple cider vinegar allows the natural color of the garlic to come through more, while white vinegar can make the garlic appear whiter or more translucent.
However, the color change is mostly aesthetic and doesn't affect the safety or flavor of the pickled garlic. The most important factors for food safety are using a vinegar with at least 5% acidity and following proper canning procedures.
So in summary, while apple cider vinegar can give pickled garlic a different look compared to white vinegar, both are perfectly suitable options.
The choice comes down to personal preference for the final color and flavor profile you want to achieve. Adjust the vinegar type accordingly in your recipe.