Why did a jar of vinegar destroy this metal lid and turn it black (see pic)?
Vinegar is an acid and acids are not stored in metal, it eats them.  Some are less reactive, like stainless steel, but still not a good idea.  Normally plastic is fine, that is what vinegar is often marketed in, but glass is usually best as the main container, but lid should either not be metal or should be fully and well coated, and I would tend to avoid that as well unless I knew it was non-reactive.

An option for ready use would be a glass decanter, as used for oil and vinegar dressing.  These often include a glass stopper, so they make a good but spill prone option.  For longer term storage, my choice is a wine bottle and cork.  The corks (including the synthetic ones and even the twist on) should all be designed for a similar environment to vinegar.  Lower acid but longer term so the same general effect.