Vegetables, pulses and potatoes, preserved by vinegar or acetic acid

**Includes:** - vegetables and pulses, preserved by vinegar or acetic acid, such as: • cucumbers, gherkins • artichoke hearts • asparagus • bamboo shoots • beans • scallions • eggplants • cabbages • carrots • cauliflowers • celery • fruits of the genus Capsicum • maize, corn, sweet corn • mushrooms • mustard pickles • onions • olives • potatoes • tomatoes • sweet potatoes • yams

**Excludes:** - fruits preserved by vinegar or acetic acid, cf. 21499