Light stable natural yellow colorant systems in pickled and fermented vegetable applications

A process for producing a pickled and/or fermented vegetable product comprising treating vegetables having at least one of pulp and skin which is white in color to a solution comprising an extract of turmeric (Curcuma longa) wherein curcuminoids are present in the solution in an amount of 1-260 ppm, and at least one other extract selected from the group consisting of carrot (Daucus carota) extract comprising carotenes present in the solution in an amount of 0.2-50 ppm, gardenia yellow (Gardenia jasminoides) extract in the solution in an amount of 1-1000 ppm of E1% 87, a yellow beet (Beta vulgaris) extract in the solution in an amount of 10-100,000 ppm of E1% 0.375, a safflower extract in the solution in an amount of 100-1000 ppm of E1% 27.6 color strength, a yellow paprika (Capsicum annuum) ripe fruit pod flesh extract comprising zeaxanthin in the solution in an amount of 0.1-50 ppm, a marigold (Tagetes erecta) extract comprising lutein in the solution in an amount of 0.1-50 ppm, a fungal or algal derived β-carotene in the solution in an amount of 0.2-50 ppm, and synthetic β-carotene in the solution in an amount of 0.2 ppm-50 ppm, and preparing, pickling, processing and/or packaging the vegetables, wherein the curcuminoids are adsorbed to and/or penetrated into the vegetables to provide a yellow hue, and wherein the vegetables retain the yellow hue over a shelf-life of the product.