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1. (n.) vinegar
a sour liquid consisting of dilute and impure acetic acid, obtained by acetous fermentation from wine, cider, beer, or the like: used as a condiment, preservative, etc.
2. vinegar
sour or irritable speech, manner, or countenance.
3. vinegar
vigor.
Etymology: (1900–05)
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| Definition of 'vinegar' |
Princeton's WordNet |
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1. (noun) vinegar, acetum
sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
2. (noun) vinegar
dilute acetic acid
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1. (noun) vinegar
a sour liquid used to preserve or flavor food
too much vinegar in the dressing
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| Definition of 'vinegar' |
Webster Dictionary |
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1. (adj) vinegar
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. (adj) vinegar
hence, anything sour; -- used also metaphorically
3. (verb) vinegar
to convert into vinegar; to make like vinegar; to render sour or sharp
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Sense: a sour liquid made from wine, beer etc, used in seasoning or preparing food
Mix some oil and vinegar as a dressing for the salad.
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Afrikaans: asyn |
Arabic: خَل |
Bulgarian: оцет |
Brazilian: vinagre |
Czech: ocet |
German: der Essig |
Danish: eddike |
Greek: ξίδι |
Spanish: vinagre |
Estonian: äädikas |
Farsi: سرکه |
Finnish: etikka |
French: vinaigre |
Hebrew: חוֹמֶץ |
Hindi: सिरका |
Croatian: ocat |
Hungarian: ecet |
Indonesian: cuka |
Icelandic: edik |
Italian: aceto |
Japanese: 酢 |
Korean: 식초 |
Lithuanian: actas |
Latvian: etiķis |
Malay: cuka |
Dutch: azijn |
Norwegian: eddik |
Polish: ocet |
Persian: سرکه |
Pashto: سركه |
Portuguese: vinagre |
Romanian: oţet |
Russian: уксус |
Slovak: ocot |
Slovenian: kis |
Serbian: sirće |
Swedish: ättika |
Thai: น้ำส้มสายชู |
Turkish: sirke |
Taiwanese: 醋 |
Ukrainian: оцет |
Urdu: سرکہ |
Vietnamese: giấm |
Chinese: 醋 |
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