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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.

A splash of white wine or rice vinegar sharpens the whole skillet, lifting the richness without thinning it.

From Salon

Then, while they were still warm, I’d do something crucial: ladle over more golden olive oil, a shake of oregano, red pepper flakes, and a splash of red wine vinegar.

From Salon

All my spices and rice paper noodles; canned goods, condiments, vinegars, oils.

From The Wall Street Journal

And then there are the finishing touches: cream, fresh herbs, a slick of oil, a splash of vinegar—the small, deliberate choices that make a soup feel finished rather than merely done.

From Salon

There’s the Italian-style pasta salad, tossed in olive oil and vinegar and studded with olive-bar favorites — roasted red pepper, artichoke hearts, basil — and perhaps some deli stalwarts, like chopped cured meats or cheeses.

From Salon