Place water, sugar, vinegar and salt in a saucepan. Over a medium heat dissolve the sugar and bring to the boil. Remove from heat.
Spiralize carrot and zucchini and place in a clean glass jar.
Pour pickling mixture over the zucchini and carrot, making sure the mixture covers them completely.
Leave the jar to cool for 3 – 4 hours and then place in the fridge. Leave pickles to chill for at least an hour before serving. Pickles can be kept in the fridge for a week.
As they are quick to pickle, if made in the morning they will be ready for lunch. I love the crunch and the sweet and sour tang of these quick carrot and zucchini pickles and I am sure that you will too.