Vinegar is as old as civilization itself: traces of it have been found in Egyptian urns from around 3000

B.C., and Babylonian scrolls recording the use of vinegar date even earlier, to around 5000 B.C. Known as
“poor man’s wine” (posca) in ancient times, vinegar was often carried by Roman legionnaires; the Bible
notes that Roman soldiers offered vinegar to Christ at the Crucifixion.

Vinegar is a sour liquid which is produced from the fermentation of diluted alcohol products. This yields
the organic compound acetic acid, its key ingredient. Used in many cultures as a condiment and
preservative, vinegar can be made from a variety of liquids, including malted barley, rice, and cider;
however, as its name suggests, it was probably first made from wine. The word vinegar derives from the
Old French vinaigre, meaning "sour wine."

Today, vinegar remains an important element in European, Asian, and other traditional cuisines of the
world; it is often used in pickling and in the creation of marinades, dressings, and other sauces. It also
functions as a folk remedy and as a natural household cleaning product and herbicide

Culinary uses

Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other
salad dressings. It is an ingredient in condiments, such as mustard, ketchup, and mayonnaise, and an
essential component of chutneys, marinades, and other sauces.

https://womersleyfoods.com/pages/a-short-history-of-vinegar