Vinegar does freeze. The temperature at which vinegar freezes depends on the amount of acetic acid present. Common commercially-produced vinegar has a 5 percent acetic acid content and freezes at approximately 28 degrees Fahrenheit.
Vinegar with a 5 percent acetic acid content boils at approximately 213 degrees Fahrenheit. The boiling point increases as the amount of acetic acid is greater. Typical commercial vinegar has a density of 1.01 grams per milliliter. The pH of common vinegar is about 2.4, making it less acidic than gastric juices and lemon juice. Anything with a pH less than 7 is considered acidic whereas anything above 7 is basic.