Hygroscopy

Yes. This property is called Hygroscopy

Some salts have a property called "hygroscopy". This means that they absorb water from the air in a preset ratio (like, 5 molecules of water for every 2 units of the salt for example). They give this water off when heated. Therefore, there are actually two forms of the salt, they "hydrate" or "hydrous" form, which has the water, and the "anhydrate" or "anhydrous form", which does not. These two forms can have surprisingly different properties. Hydration is the process of going from an anhydrate to a hydrate (the source of the water doesn't matter, so don't say it's "absorbing water from the air").

Table salt, or sodium chloride, can absorb moisture from the air due to its hygroscopic properties. It has the ability to attract and retain water molecules from the surrounding environment, leading to its tendency to become moist or clump together. This process is known as hygroscopy, and it occurs because of the salt's chemical structure and its affinity for water molecules.

Probably nothing since vinegar is a dilute concentration of acetic acid...However if you had pure acetic acid & ethanol the two would react to form an ester called ethyl acetate at room temperature:

CH3CH2OH (ethanol) + CH3COOH (acetic acid) <==> CH3COOCH2CH3 (ethyl acetate) + H2O

However since it is an equilibrium reaction you'd have a mixture of the products & reactants & would need to separate the mixture. Under the presence of an acid catalyst (such as sulfuric acid) & continuously removing the water you can increase the yield of ethyl acetate.