vinegar

American Heritage® Dictionary of the English Language, Fourth Edition

1. n. An impure dilute solution of acetic acid obtained by fermentation beyond the alcohol stage and used as a condiment and preservative.
2. n. Sourness of speech or mood; ill temper.
3. n. Liveliness and enthusiasm; vim.

Century Dictionary and Cyclopedia

1. n. Dilute and impure acetic acid, obtained by the acetous fermentation. In wine-countries it is obtained from the acetous fermentation of inferior wines, but elsewhere it is procured from an infusion of malt which has previously undergone the vinous fermentation, or from apple cider. Common and distilled vinegars are used in pharmacy for preparing many remedies, and externally in medicine, in the form of lotions. The use of vinegar as a condiment is universal. It is likewise the antiseptic ingredient in pickles.
2. n. Anything really or metaphorically sour; sourness of temper. Also used attributively to signify sour or crabbed.
3. n. In pharmacy, a solution of a medicinal substance in acetic acid, or vinegar; acetum.
4. To make into vinegar, or make sour like vinegar.
5. To apply vinegar to; pour vinegar over; also, to mix with vinegar.

Wiktionary

1. n. uncountable A sour liquid formed by the fermentation of alcohol used as a condiment or preservative; a dilute solution of acetic acid.
2. n. countable Any variety of vinegar.
3. v. transitive To season with vinegar.

GNU Webster's 1913

1. n. 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.
2. n. Hence, anything sour; -- used also metaphorically.
3. v. obsolete To convert into vinegar; to make like vinegar; to render sour or sharp.

WordNet 3.0

1. n. dilute acetic acid
2. n. sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative