Take off the ends of the peppers and remove any stem, seeds or membrane. Slice into thin disks and place in the bowl. Combine the Maine Ale Vinegar, water, honey and peppercorns in your pan. Heat the pickle liquor until just boiling, and pour the hot liquid over the pepper rings. You may have to shift the slices around a bit to make sure they are all submerged. Let the peppers cool and season to taste with salt. Store the pickled peppers in the fridge, submerged in their liquor for 2 weeks. Great on your cheese and meat board, on top of some fresh pasta, or for adding some zing to your packed lunch.