When a vegtalble is place in very salty water it becomes shriviled up why does this happen

The turgidity, or stiffness, of a carrot depends on the water content of its cells. When the cells are full of water, they grow large and are packed closely together, making the carrot turgid. Conversely, when the cells lose water, they shrink and the carrot shrivels. That's what happens when you put a carrot in salty water and leave it there. When the concentration of water molecules inside the cells matches that outside, the carrot stops shriveling, and when you remove it from the water and taste it, it has a stronger flavor because it contains less water.

No it is because of osmosis (diffusion in water) it does the same with gummy bears