Wash all the vegetables under running water. Peel the carrots, remove the white inner part and the seeds from the zucchinis and the peppers. Cut all the vegetables into strips or cubes of similar size and slice the radishes.
In a pot, pour water and vinegar and add salt, syrup, tejpatas and pepper. Bring to a boil.
Now add the vegetables according to their consistency and their cooking times. First add the green beans and boil them for about 8 minutes.
Next, add the carrots and the fennel and let cook for another 4 minutes.
After that add the celery and the onion, and boil them for another 2 minutes. Then add the peppers, and cook for 2 minutes, and immediately afterwards the zucchinis.
Boil for another minute and finally add the cucumbers and the radishes. Let simmer for 60 seconds and remove from the fire.
Remove the vegetables from their cooking water (which you keep aside) and distribute them in the previously sterilized and still hot jars. Add dill and pepper, and pour over the hot cooking water leaving one cm of space from the edge of the jar. The vegetables must be completely immersed in the liquid.
Close the jars hermetically and allow them to cool to room temperature. Store in the fridge. You can eat it already after 2 days, but the flavour will be more intense if you can wait 2-3 weeks!