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vinegar

American  
[vin-i-ger] / ˈvɪn ɪ gər /

noun

  1. a sour liquid consisting of dilute and impure acetic acid, obtained by acetous fermentation from wine, cider, beer, ale, or the like: used as a condiment, preservative, etc.

  2. Pharmacology. a solution of a medicinal substance in dilute acetic acid, or vinegar.

  3. sour or irritable speech, manner, or countenance.

    a note of vinegar in his voice.

  4. Informal. vigor; high spirits; vim.


vinegar British  
/ ˈvɪnɪɡə /

noun

  1. a sour-tasting liquid consisting of impure dilute acetic acid, made by oxidation of the ethyl alcohol in beer, wine, or cider. It is used as a condiment or preservative

  2. sourness or peevishness of temper, countenance, speech, etc

  3. pharmacol a medicinal solution in dilute acetic acid

  4. informal vitality

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

verb

  1. (tr) to apply vinegar to

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Other Word Forms

  • vinegar-like adjective
  • vinegarish adjective
  • vinegarlike adjective

Etymology

Origin of vinegar

1250–1300; Middle English vinegre < Old French, equivalent to vin wine + egre, aigre sour ( eager )

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

But if you’re going to treat yourself to just two pantry upgrades, make them an olive oil and a vinegar.

From Salon

These molecules naturally cluster into thread-like shapes, somewhat like the separation that occurs when oil and vinegar form layers in salad dressing.

From Science Daily

As for dressing, the kit includes an apple vinaigrette that’s made from apple cider vinegar, concentrated apple juice, Dijon mustard and a medley of spices.

From Salon

I learned to force a patina—a controlled oxidation to protect the blade—with vinegar.

From The Wall Street Journal

Her room was a small one off the kitchen that had once been a pickle pantry, and it still smelled sharply of vinegar, as if a barrel of sauerkraut were hidden someplace nearby.

From Literature