The Collaborative International Dictionary of English v.0.48:

Vinegar \Vin"e*gar\, v. t.
   To convert into vinegar; to make like vinegar; to render sour
   or sharp. [Obs.]
   [1913 Webster]

         Hoping that he hath vinegared his senses
         As he was bid.                           --B. Jonson.
   [1913 Webster]

The Collaborative International Dictionary of English v.0.48:

Vinegar \Vin"e*gar\, n. [OE. vinegre, F. vinaigre; vin wine (L.
   vinum) + aigre sour. See Wine, and Eager, a.]
   1. A sour liquid used as a condiment, or as a preservative,
      and obtained by the spontaneous (acetous) fermentation, or
      by the artificial oxidation, of wine, cider, beer, or the
      like.
      [1913 Webster]

   Note: The characteristic sourness of vinegar is due to acetic
         acid, of which it contains from three to five per cent.
         Wine vinegar contains also tartaric acid, citric acid,
         etc.
         [1913 Webster]

   2. Hence, anything sour; -- used also metaphorically.
      [1913 Webster]

            Here's the challenge: . . . I warrant there's
            vinegar and pepper in't.              --Shak.
      [1913 Webster]

   Aromatic vinegar, strong acetic acid highly flavored with
      aromatic substances.

   Mother of vinegar. See 4th Mother.

   Radical vinegar, acetic acid.

   Thieves' vinegar. See under Thief.

   Vinegar eel (Zool.), a minute nematode worm (Leptodera
      oxophila, or Anguillula acetiglutinis), commonly found
      in great numbers in vinegar, sour paste, and other
      fermenting vegetable substances; -- called also vinegar
      worm.

   Vinegar lamp (Chem.), a fanciful name of an apparatus
      designed to oxidize alcohol to acetic acid by means of
      platinum.

   Vinegar plant. See 4th Mother.

   Vinegar tree (Bot.), the stag-horn sumac (Rhus typhina),
      whose acid berries have been used to intensify the
      sourness of vinegar.

   Wood vinegar. See under Wood.
      [1913 Webster]

WordNet (r) 3.0 (2006):

vinegar
    n 1: sour-tasting liquid produced usually by oxidation of the
         alcohol in wine or cider and used as a condiment or food
         preservative [syn: vinegar, acetum]
    2: dilute acetic acid