I was raised in a traditional foods family. My parents still make bread and butter pickles, sauerkraut, pickled peppers...heck pickled ANYTHING. I never was much interested in it growing up, but now I am. Since I love pickles, I'd like to do a batch of brine pickles this year instead of fresh pack. I have a root cellar and even an old glass dill crock that was left here ages ago from the original owner. My biggest concern with this method is safety. (bad bacteria, mold, etc...) How do I get started?