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souse

souse: [14] To souse something is etymologically to steep it in ‘salt’. The word comes via Old French sous from Old Saxon sultia or Old High German sulza ‘brine’, descendants of the prehistoric Germanic base *salt-, *sult- (from which English gets salt). The notion of pickling something in brine soon broadened out to pickling in other liquids, such as vinegar, and by the 16th century souse was being used metaphorically for ‘drench’.
=> salt