In a pot over medium high heat add the beer, vinegar, sugar, salt and pepper corns. Bring to a simmer, stirring just until the sugar and salt dissolve, remove from heat.

Stir in the ice. Allow the brine to sit until room temperature.

Add the cucumbers to an air tight container, add a few sprigs of dill.

Add the rainbow peppers to a separate container, add a few sprigs of dill.

Pour the cooled brine over the cucumbers and the peppers, making sure all vegetables are submerged.

Chill for at least 24 hours prior to serving. Keep chilled or can properly for shelf storage.