Pickle Juice London Broil Sliders

• 3 pounds London Broil (split in half)
• 1 24 ounces jar Kosher dill pickles
• 1 onion (sliced - optional)
• 1 tablespoon jalapeno pepper flakes (optional)
• 1/2 tablespoon salt
• 1 teaspoon pepper
• 20 salty pretzel slider buns
• prepared horseradish or horseradish sauce

1. Turn the crock pot on to low. Drop in the London broil halves. Cover with the juice from 1 jar of pickles. Don't add the pickles, but add whatever garlic, peppercorns or mustard seeds are at the bottom. The meat should be about 90% covered in liquid. Add a little beef broth if your jar is wimpy.
2. dd the onion slices, pepper flakes, salt and pepper. Cover and let cook for 6 hours. After 6 hours, shred the meat with a fork, and keep in the juice for another 30 minutes on low.
3. Turn crock pot to "keep warm" and make your sliders! Heap some horseradish on top of the meat, and enjoy on the salty pretzel bun.
4. Don't have a crock pot? Do the same thing in a Dutch oven, with the oven set at 200 degrees.

broil, pickles, onion, jalapeno pepper, salt, pepper, buns, horseradish

Taken from food52.com/recipes/20702-pickle-juice-london-broil-sliders (may not work)