2001.90 - Other:

This HTS category, 2001.90, encompasses vegetables, fruit, nuts, and other edible plant parts that have been preserved or prepared using vinegar or acetic acid, but do not fall under more specific classifications within Chapter 20. Unlike the sibling category 2001.10.00.00, which is exclusively for cucumbers and gherkins, this category serves as a catch-all for a broader range of preserved plant-based foodstuffs. The key defining characteristic is the preservation method; products must be treated with vinegar or acetic acid to prevent spoilage and impart a characteristic tangy flavor.

The scope of 2001.90 includes items such as pickled onions, pickled peppers (excluding those specifically classified elsewhere), pickled garlic, and other pickled fruits and vegetables where the primary preservation and flavoring agent is vinegar or acetic acid. This category is designed to capture those preserved items that, while prepared using similar methods as those in more specific subheadings, do not meet the precise criteria for those more granular classifications.

This "Other" classification is further subdivided to provide more granular detail. The first subdivision accounts for capers preserved in vinegar or acetic acid. The subsequent subdivision, also labeled "Other," captures all remaining items that meet the general criteria of being vegetables, fruit, nuts, or other edible parts of plants preserved by vinegar or acetic acid, but are not capers and do not belong to any other more specific HTS subheading.