1) In a pan, combine vinegar, honey and stock with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil.
2) Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper.
3) Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.
4) Serve immediately