1/2 gal. dill pickles
2 c. sugar
Garlic powder, if desired
2 tsp. celery seed
1 tsp. mustard seed

Use original pickle jar. Drain pickles, discarding juice. Cut pickles into thick chunks and return to jar. Mix sugar, celery seed, mustard seed, add garlic. Pour into pickle jar. Replace lid and store in refrigerator at least 2 days. Shake jar occasionally as sugar dissolves. (I put 1/2 of the sugar mixture in center of jar and remainder on top.)