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“sousing”
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".
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-
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