In a large bowl, put chopped florets karfoil, chopped halves tomatoes and carrots, onion cut in crescents and courgettes. In jar put vinegar, fennel seeds, salt, mustard, garlic and pepper, close the cap and shaking the mixture nice (maybe to stir a bowl). Vegetables pour the sauce, the bowl turns with foil or she puts a lid and leave for 2 hours in the refrigerator, then is ready for consumption.