Sliced Pimientos in Vinegar Brine
Thinly sliced Capsicum annuum pimientos preserved in a vinegar brine, ideal for salads and sandwiches. This fits HTS 2001.90.35.00 as pimientos specifically preserved by vinegar or acetic acid. Retail-packed in glass jars.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If onions, capers or similar
Specific subheading for onions and capers preserved by vinegar takes precedence.
If tomato-based juice with ≥7% dry weight
Tomato juice preparations meeting dry weight threshold classify in heading 2002.
If for sweet corn preserved otherwise
Other preserved vegetables not by vinegar fall under relevant 2005 subheadings.
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Import Tips & Compliance
• Include pH test results showing acidity from acetic acid to distinguish from salt-brined products
• For bulk imports, ensure containers are suitable for food contact to meet import compliance
• Watch for reclassification if slices are too fine, resembling homogenized preparations
Related Products under HTS 2001.90.35.00
Pickled Pimientos in Vinegar
Whole or sliced pimientos (Capsicum annuum) preserved in vinegar or acetic acid, commonly used in Mediterranean dishes. This product falls under HTS 2001.90.35.00 as it is a prepared vegetable preserved specifically by vinegar without other preservation methods dominating. Typically packed in jars for retail sale.
Stuffed Pimientos with Garlic in Acetic Acid
Pimientos (Capsicum annuum) stuffed with garlic and preserved in acetic acid solution for enhanced flavor. Classified under HTS 2001.90.35.00 due to primary preservation by vinegar or acetic acid, with minor additives allowed. Popular as an appetizer in jars.
Organic Pimientos in White Vinegar
Certified organic Capsicum annuum pimientos preserved in white vinegar, free of additives. Under HTS 2001.90.35.00 for pure vinegar-preserved pimientos. Marketed for health-conscious consumers in eco-friendly jars.
Whole Roasted Pimientos in Acetic Acid
Fire-roasted whole pimientos (Capsicum annuum) preserved in acetic acid to retain smoky flavor. Under HTS 2001.90.35.00 for vinegar-preserved pimientos, where roasting is a preparation step not altering heading. Used in premium antipasti.
Pimiento Strips in Vinegar for Tapas
Julienne-cut pimiento strips (Capsicum annuum) in vinegar, designed for Spanish tapas platters. Classified in HTS 2001.90.35.00 as specifically for pimientos preserved by acetic acid methods. Retail glass jar packaging.
Spicy Pimientos Pickled in Acetic Brine
Pimientos (Capsicum annuum) with added chili preserved in acetic acid brine for a spicy kick. Fits HTS 2001.90.35.00 as vinegar-preserved pimientos, spices considered minor seasonings. Ideal for gourmet charcuterie.