Pictured above; some vinegar bottles
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Vinegar common name for a sour liquid that is made by the fermentation of any of numerous dilute alcoholic liquids into a liquid containing acetic acid.

Vinegar can be made from any liquid that is capable of being converted into alcohol in a two-step process. The fruit juice or other liquid contains sugar, which is converted into alcohol and carbon dioxide gas by the actions of yeast enzymes. The alcohol formed combines with atmospheric oxygen by the action of Acetobacter bacteria, forming acetic acid and water. Organic acids and esters derived from the fruit or other source material are also present and are responsible for the flavor and aroma variations of vinegar.

Vinegar's principal uses are the flavoring of foods and the preservation, or pickling, of meat products, fish, fruit, and vegetables. For use as a condiment, vinegar is often flavored with garlic, onions, or other herbs and spices. Mixed with oil and seasonings it becomes a fantastic salad dressing.