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.
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- (from PIE root *sal- "salt"). Related: Soused; sousing.
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