Warm water, apple cider vinegar, sugar, garlic, dill seeds, fennel seeds, salt and sliced serrano in a medium saucepan over medium-high heat. Bring to a boil then reduce heat to low and simmer for 3 minutes. Carefully pour hot pickling liquid over the carrots. Add fresh dill to the jar, secure the lid and let sit for 1 hour before refrigerating. Let the pickled carrots sit in the refrigerator for at least one day before eating.