1 (46 oz.) jar fresh pack whole dill pickles
2 1/2 c. granulated sugar
1 tsp. celery seed
1 tsp. mustard seed
2/3 c. brown sugar
1/2 c. cider vinegar
3 thin slices med. orange

Pour liquid off pickles, slice pickles, layer in bowl spreading granulated sugar over each layer, ending with sugar on top. Cover, let stand in refrigerator overnight. Wash and sterilize original jar. (I put in dishwasher to sterilize.) Fill bottom third of jar with pickle slices. Put orange slices vertical in jar.

Carefully fill jar with remaining pickles being careful not to disturb orange slices. In small bowl mix celery seed, mustard seed, brown sugar and cider vinegar and stir to dissolve sugar. Pour over pickles in jar and cover. Refrigerate at least 24 hours before serving.