souse (v.) Look up souse at
late 14c., "to pickle, steep in vinegar," from Old French sous (adj.) "preserved in salt and vinegar," from Frankish *sultja or some other Germanic source (compare Old Saxon sultia "salt water," Old High German sulza "brine"), from Proto-Germanic *salt- (see salt (n.)). Related: Soused; sousing.
souse (n.) Look up souse at
something steeped in pickle, especially "pig parts preserved and pickled," mid-15c., earlier "liquid for pickling" (late 14c.), from souse (v.) or from its French source.