HS Code for Gherkins

Gherkins are classified under HS code 2001.10 because they are vegetables prepared or preserved by vinegar or acetic acid. Chapter 20 of the Harmonized System covers preparations of vegetables, fruit, nuts, or other parts of plants. Heading 2001 specifically addresses vegetables that have been preserved using vinegar or acetic acid, which is the standard method for pickling gherkins. Subheading 2001.10 is the specific international code for cucumbers and gherkins. The classification depends entirely on the preservation medium; if the gherkins are in a brine solution without vinegar, or if they are fresh, they would fall under different chapters. The presence of sugar, spices, or other flavoring agents within the vinegar solution does not change this classification.

Products Included

• Pickled gherkins in vinegar
• Cucumbers preserved in acetic acid
• Cornichons in vinegar
• Sweet and sour pickled cucumbers
• Dill pickles (if preserved in vinegar)
• Sliced gherkins in jars

Common Misclassification

Gherkins are most commonly misclassified under HS code 0707.00, which is for fresh or chilled cucumbers and gherkins. This code only applies to raw produce that has not been preserved. Another frequent error is using HS code 2004.90 or 2005.99, which are for vegetables prepared or preserved by other means (such as freezing or without vinegar). If the gherkins are preserved in a simple brine (salt water) for temporary transport, they might be classified under 0711.40, which covers vegetables provisionally preserved but unsuitable in that state for immediate consumption.

FAQ

What is the HS code for Gherkins?

The HS code for gherkins prepared or preserved by vinegar or acetic acid is 2001.10.

What if the gherkins are preserved in salt instead of vinegar?

If they are provisionally preserved in brine (salt water) and not ready for immediate consumption, they are classified under HS code 0711.40.