Julienne peppers, celery, and cucumber by cutting into very thin strips;
Cut strips into one inch length.
Place all vegetables in a serving bowl.
Combine juice, vinegar, oil, salt and garlic powder in a separate bowl.
Whisk to blend well.
Pour dressing over cut vegetables.
Add the chopped dill.
Mix well.
Chill to blend flavors.
Refrigerate leftovers.