@Christini. Easiest way to amass food-grade buckets, with lids, is to check at the cake section of big box stores. Commercial frosting comes in them, and they just throw them out. Both 5- and 3-gallon sizes are available just for the asking.
Of course, you have to clean them out. But that's no big deal.
Keep in mind that lactose acid fermenting does have nuances that do not apply when adding vinegar or other acids, as you would do with most boiling-water-bath type pickles. Among other things, the product must remain submerged in the brine, and you have to rig an appropriate system for doing that.
Before doing pickles, I believe I would experiment first with sauerkraut, as it's an easier learning experience, IMO.
BTW, five gallons is more than sufficient for any reasonable quantity of home made pickles.
@Moose. One recommendation when using buckets, or any plastic containers. When you drill the drain holes, do so an inch or two up the sidewall, rather than through the bottom. Bottom holes tend to clog no matter what they stand on.
With five-gallon buckets I use a half-inch drill bit, and drill 8 evenly spaced holes two inches up. Works like a charm.
Most people spoil garden things by over-boiling them... if they are overboiled they have neither any sweetness or beauty. Hannah Glasse 1745