brewing garlic wine - question on primary ferment

[miagolano]

I am planning on making some garlic wine and I'm assuming that it will leave the garlic flavors behind on whatever I use for the primary fermentation. I don't want to waste money on a "regular" fermentation bucket if I'm not going to be able to use it for anything else again. So I'm wondering if it's okay to use regular plastic food container (whatever holds more than a gallon). I plan on covering it with a towel rather than using a lid/airlock (the recipe says to rack it in one week). Wondering if this is a good or bad idea... thanks!