gen_2, standard table vinegar has a pH in the range 2.5 to 3.0. In low quality vinegars, the pH can be as high as 3.5. My Hanna HI-253 bench pH meter provided a reading of 2.536 earlier when the electrode was immersed in a container of a well-known vinegar brand. Whilst vinegar brands with a pH of "around 4" might well exist, I'd suggest they are not the norm and their strikingly low acidic taste would put people off purchasing them again - unless they're running a fish and chip shop.
In heavily industrialised areas of the world such as the PRC, acid rain with a pH of 2.5 to 3.0 is reasonably commonplace since legislation is not in place to control such pollution.
Even in the USA until fairly recently, acid rain with a pH of 3.0 was not regarded as unusual. Besides, I have first hand knowledge of it myself as I was seconded to UCLA for a few months in the early eighties when the uni was monitoring acid rain pH for the state governor: a pH of 3.0 was about average.
http://www.aces.edu/pubs/docs/A/ANR-1229/
As far as smog is concerned, Organgrinder is quite correct that it's pH was often more or less equivalent to that of vinegar.
http://www.newscientist.com/article/mg12216581 .600-smogbound-los-angeles-to-ban-petroldriven -cars-.html
Incidentally, I note that your New Year's resolution seems to have included changing your previous username on AB. Perhaps you would care to tell us why.