You searched for: “soused
soused, souse, sousing
1. To steep something in vinegar or brine in order to preserve it.
2. Pickled food; especially, pork trimmings.
3. Etymology: to soak something in "salt"; "to pickle or steep in vinegar"; from Old French sous, "preserved in salt and vinegar"; related to Old Saxon sultia, "salt water".
This entry is located in the following unit: sal-, sali- (page 3)